This cheese soup with potatoes is comfort food at its finest. It has all the flavors of a loaded baked potato - creamy potatoes, sharp cheddar, crispy bacon, and tangy sour cream - in soup form. Every spoonful is pure satisfaction.
This is the soup that gets requested again and again. It's hearty enough to be a meal on its own and feeds a crowd without breaking the bank. Perfect for cold winter nights or anytime you need some serious comfort.
Potato Perfection
The right potatoes make a difference:
- Russet - Starchier, creates creamier soup
- Yukon Gold - Creamier, holds shape better
- Red potatoes - Waxy, stays chunky
For best results, use Russets and mash some for creaminess while leaving chunks for texture.
Loaded Toppings
Set up a toppings bar:
- Crispy bacon bits
- Shredded cheddar cheese
- Sour cream dollop
- Sliced green onions
- Chopped chives
Serving Suggestions
- Serve in bread bowls
- Alongside a crisp salad
- With garlic bread
- Game day favorite
Cheese Soup with Potatoes
The ultimate comfort food combining tender potatoes with rich, melted cheddar cheese. Like a loaded baked potato in soup form.
Nutrition per serving
395 Calories
15g Protein
32g Carbs
24g Fat
3g Fiber
Ingredients
Instructions
- . Cook bacon until crispy. Remove. Sauté onion in drippings plus butter 5 minutes. Add garlic.
- . Whisk in flour 2 minutes. Add broth and potatoes. Simmer 20 minutes until tender.
- . Mash some potatoes for thickness. Add milk, sour cream, and cheese. Stir until melted.
- . Season and serve topped with bacon and green onions.
Recipe Notes
- Gluten-free: Use cornstarch instead of flour.
- Vegetarian: Skip bacon, use vegetable broth, add smoked paprika.
- Slow cooker: Cook potatoes in broth 4 hours on low, add dairy at end.
- Storage: Refrigerate 4 days. May thicken; add milk when reheating.