Description
A rich, comforting, and naturally gluten-free soup made with russet potatoes, bacon, and cheddar cheese. Ready in just 30 minutes, this recipe uses simple pantry staples and requires no flour thickener for a creamy texture.
Ingredients
Scale
- 2 lbs (approx. 900g) Russet potatoes, peeled and diced into 1/2-inch cubes
- 6 slices bacon, cooked and crumbled
- 3 tbsp (45g) unsalted butter
- 1 small onion, diced (implied by ‘diced onions’ in step 3)
- 4 cloves garlic, minced
- 3 cups (720ml) low-sodium chicken or vegetable broth
- 1 cup (240ml) heavy cream or half-and-half
- 1.5 cups (approx. 170g) sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions
- Peel and dice the russet potatoes into 1/2-inch cubes. Place them in a bowl of cold water to prevent browning.
- In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel, leaving about 1 tablespoon of bacon fat in the pot.
- Add the butter to the bacon fat. Once melted, add the diced onions and minced garlic. Sauté for 2-3 minutes until translucent and fragrant, being careful not to burn the garlic.
- Add the diced potatoes and broth to the pot. Stir to combine, bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes until potatoes are tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth, leaving some small chunks for texture if desired.
- Return the pot to low heat and stir in the heavy cream. Warm through for 2 minutes without boiling.
- Remove from heat again. Stir in half of the shredded cheddar cheese and half of the crumbled bacon. The residual heat will melt the cheese.
- Taste and season with salt and pepper. Ladle into bowls and top with the remaining cheese, bacon, and fresh chives.
Notes
For best texture, soak diced potatoes in cold water before cooking to remove excess starch. Add cheese off the heat to prevent graininess. If the soup is too thick, add more broth; if too thin, simmer uncovered or mash some potatoes. For dairy-free, use coconut milk and olive oil. For vegetarian, use vegetable broth and smoked tofu or tempeh bacon.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
Keywords: gluten-free soup, baked potato soup, creamy soup, 30 minute meals, comfort food, dairy-free option, vegetarian option