Cheesy Potato Soup Recipe
This creamy cheesy potato soup is packed with warm spices, tender chunks of potatoes, and cheese for an easy comfort food you'll love!
Servings: 4 servings
Equipment
Ingredients
- 3 slices bacon
- 2 stalks celery diced
- 1 onion chopped
- 4 cloves garlic minced
- 8 potatoes peeled and cubed
- 4 cups chicken stock or enough to cover potatoes
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- Grated sharp cheddar for garnish
Instructions
- Cook the Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until browned (about 5-10 minutes).3 slices bacon
- Drain bacon on paper towels and discard all but ¼ cup of the bacon grease.
- Sauté the Vegetables: Add celery and onion to the Dutch oven and cook in the reserved bacon grease until the onion is soft and translucent (about 5 minutes).2 stalks celery, 1 onion
- Stir in garlic and cook for an additional 1-2 minutes.4 cloves garlic
- Cook the Potatoes: Add cubed potatoes to the Dutch oven and toss to coat with the vegetable mixture. Sauté for 3-4 minutes.8 potatoes
- Return bacon to the pot, then pour in enough chicken stock to cover the potatoes.4 cups chicken stock
- Cover and simmer until the potatoes are tender (about 15-20 minutes).
- Prepare the Cream Mixture: In a separate skillet, melt butter over medium heat.3 tablespoons butter
- Whisk in flour and cook for 1-2 minutes, stirring constantly.¼ cup all-purpose flour
- Gradually whisk in the heavy cream, smoked paprika, oregano, and cilantro.1 cup heavy cream, ½ teaspoon smoked paprika, ½ teaspoon oregano, 3 teaspoons chopped fresh cilantro
- Bring the mixture to a boil, stirring constantly, and cook until thickened (about 5 minutes).
- Combine and Purée: Add the cream mixture to the potato mixture, stirring to combine.
- Transfer about half of the soup to a blender and purée until smooth, then return the puréed soup to the Dutch oven.
- Season and Serve: Adjust seasonings with salt, pepper, and additional spices if needed. Serve hot, garnished with grated sharp cheddar.Salt and freshly ground black pepper, Grated sharp cheddar
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 19g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 482mg | Potassium: 396mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1042IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
