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Classic Potato Soup with Cheddar and Bacon
I love that this classic potato recipe makes a HUGE pot of soup. It's enough for a crowd, but we often make it just for the two of us and freeze the extras for quick lunches.
Course
Soup
Cuisine
American
Season
Fall, Winter
Key Ingredient
Bacon, Cheddar Cheese, Potato
Diet
Gluten-free
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
servings
Calories
403
kcal
Author
Charity Beth Long
Ingredients
Potato Soup
7
slices
thick cut bacon,
cut into 1 inch pieces
2½
cups
celery,
diced
2½
cups
carrots,
diced
2½
cups
onion,
diced
½
cup
white wine
6
large
Russet potatoes
, peeled and cut into 1/2 inch cubes
4
cups
chicken stock
1
tablespoon
sea salt
1
tablespoon
dried chives
3
cups
whole milk
½
cup
heavy cream
3½
ounces
cheddar cheese,
grated
Optional garnish
scallions
sour cream
cheddar cheese
Instructions
In a large stock pot, cook bacon over medium-low heat, stirring often until crispy.
With a slotted spoon, remove bacon and drain on paper towels.
Over medium heat, saute the celery, carrots and onions in the bacon fat until onions start to become translucent.
Deglaze the pan with the white wine, scraping any brown bits off the bottom of the pan.
Add the potatoes, chicken stock, sea salt and chives to the pot and bring to a boil.
Reduce to a simmer and cook until potatoes are soft and start to fall apart.
Add the milk and heavy cream and heat gently.
Once the soup is warm, slowly add in the cheese, stirring constantly.
Season with salt and pepper to taste.
Dish into cups and garnish with cooked bacon, scallions, cheddar cheese and sour cream.
Nutrition
Calories:
403
kcal
|
Carbohydrates:
46
g
|
Protein:
14
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Cholesterol:
45
mg
|
Sodium:
962
mg
|
Potassium:
1187
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
4896
IU
|
Vitamin C:
15
mg
|
Calcium:
188
mg
|
Iron:
2
mg