Description
A rich and comforting potato soup loaded with sharp cheddar, mozzarella, crispy bacon, and green onions. Perfect for cozy dinners and easy to make with simple pantry staples.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 slices bacon, cooked and crumbled
- 3 stalks green onions, thinly sliced
- 1/2 cup sour cream (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika
Instructions
- Cook the bacon in a large pot or pan over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the bacon fat in the pot; discard the rest or save for another use.
- Add butter to the bacon fat in the pot over medium heat. Once melted, add chopped onion and cook for 4-5 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant but not browned.
- Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to cook out the raw flour taste, forming a thick paste.
- Slowly whisk in the chicken broth, making sure there are no lumps. Add diced potatoes, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 15-20 minutes until potatoes are tender when pierced with a fork.
- For a smoother texture, carefully mash some potatoes with a potato masher or use an immersion blender to pulse a few times, leaving some chunks for texture (optional).
- Stir in the whole milk and heat through without boiling. Gradually add shredded cheddar and mozzarella, stirring until fully melted and the soup is creamy.
- Taste and add more salt, pepper, or smoked paprika as needed. Stir in sour cream if using for extra tangy creaminess.
- Ladle soup into bowls and top generously with crispy bacon bits and sliced green onions.
Notes
Use cornstarch instead of flour for gluten-free. For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke for flavor. Avoid boiling after adding cheese to prevent clumping. Reheat gently with extra milk or broth if soup thickens. Crispy bacon garnish is recommended for texture contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
Keywords: potato soup, creamy potato soup, cheesy potato soup, loaded potato soup, comfort food, easy soup recipe, bacon potato soup, gluten-free potato soup