![Cheddar potato soup in a bowl topped with crispy bacon and sliced chives.](https://cdn.statically.io/img/assets.epicurious.com/photos/5b9817d8c82b424d17e7f537/1:1/w_2560%2Cc_limit/Cheddar-Potato-Soup-with-Bacon-05092018.jpg)
The best potato soup recipes are warming, rib-sticking affairs designed to keep the winter blues at bay. This rendition is wonderfully rich thanks to a generous dose of melty cheddar cheese, a shower of crispy crumbled bacon, and an undercurrent of onions, which you’ll sauté in the rendered bacon fat before deglazing with a splash of white wine.
The potatoes lend some body to the broth, but they will need a little help. Instead of a roux, this easy recipe uses a simple mixture of flour whisked into a measured amount of cold water before it’s added to the soup pot. For an even richer broth, substitute whole milk or more chicken stock for the water. Waxy potatoes work best here (think Red Bliss and similar types of potatoes), transforming from hard cubes to creamy, tender bites. You could also use Yukon Gold potatoes, but avoid russet potatoes or similar starchy varieties, which can break down and turn the broth gluey.
For a fully loaded baked potato soup vibe, set out bowls of toppings, like the chives or sliced green onions, crispy shallots, roasted broccoli (or whatever veggies you like), and sour cream so that diners can customize their bowls of soup with the various garnishes.
Looking for a different kind of potato soup? Try this creamy potato-leek purée or a briny, chunky clam chowder.
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What you’ll need
Slotted Spoon
$13 At Amazon
4 Quart Saucepan
$200 At Amazon
Wooden Spoons, Set of 6
$17 $9 At Amazon
Soup Bowl
$38 $30 At East Fork
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 4 slices bacon, cut into 1" pieces, in a large heavy saucepan or Dutch oven over medium heat, stirring often, until browned and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels or a wire rack to drain, reserving fat in pan.
Step 2
Cook 1 large yellow onion, peeled and finely chopped, in reserved fat over medium-high heat, stirring occasionally, until softened, about 8 minutes.
Step 3
Meanwhile, peel 1 lb. waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes, and cut into ½" dice, and whisk ¼ cup (31 g) all-purpose flour with 1¾ cups water in a measuring cup; reserve both. Add ¼ cup dry white wine to onions and stir, scraping up any bits stuck to the bottom of the pan; cook 1 minute. Add reserved flour mixture, followed by reserved potatoes and 1½ cups chicken broth; bring just to a simmer. Reduce heat to medium-low and cook until potatoes are just tender, 8–10 minutes.
Step 4
Reduce heat to low and gradually stir in 2 cups (about 8 oz.) grated sharp cheddar cheese (do not let boil). Season with kosher salt and freshly ground black pepper. Divide soup among four bowls, top with crispy bacon, and 2 Tbsp. chopped fresh chives.
Do ahead: Potato soup can be made 1 day ahead; refrigerate in an airtight container and reheat over medium-low heat until steaming (don’t let boil).
Editor’s note: This potato soup recipe was first printed in the November 1998 issue of ‘Gourmet’ as ‘Cheddar Potato Soup With Bacon.’ Head this way for more comfort food favorites →
Leave a Review
Reviews (82)
Back to TopVery tasty, but my potatoes took much longer than 10 minutes. I used Costco's aged cheddar, which gave it great flavor.
Peg
Saint Augustine, FL
4/27/2024
The flavor was nice but the consistency was gloopy like gravy at a roadside diner.
SHughes
Ireland
11/8/2023
Delicious soup. 😋
Louise Leduc
Medicine Hat, AB
9/22/2023
This soup is DELICIOUS. I have notoriously picky eaters in my house and they went back for thirds. Does well with a little more onion, but otherwise fantastic!
Mary
Tallahassee, FL
9/21/2023
Delicious! I left out the bacon and caramelized the onions in butter and added garlic. Because, well, garlic! It did taste a little floury so next time I'll cut back the flour to 1-2TB or maybe use potato starch instead. I would totally make it again.
Holly
Eureka, CA
10/15/2022
I've been making this since it was published, though sometimes substituting leftover roast ham for the bacon. It is a very simple soup and the results hinge on the quality of your ingredients and your patience. Use a good stock, nice bacon or ham drippings, and a flavorful cheddar and the flavor will be wonderful. make sure you don't let it boil or it will separate. Reheat leftovers gently (if your microwave has a hot beverage function this is a time to use it).
Anonymous
7/17/2022
I am having trouble printing the recipes as well as saving them. They disappear before I print them. What has changed?
Anonymous
Warkworth oN
2/19/2022