Cheesy Potato Soup
A fuss-free chicken built around bacon, chicken broth and russet potatoes, peeled and diced — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cook the bacon in a large pot over medium heat until crisp, then transfer to paper towels, leaving about 1 tablespoon of the fat in the pot.
- Add the butter and diced onion to the pot and cook for 4 to 5 minutes until soft, then add the garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste, then slowly whisk in the chicken broth until smooth.
- Add the diced potatoes, bring to a boil, then reduce the heat and simmer for about 15 minutes until the potatoes are fork-tender.
- Pour in the milk and use a potato masher to break up some of the potatoes for a thicker, creamier texture while leaving some chunks intact.
- Reduce the heat to low and stir in the grated cheddar a handful at a time until fully melted, then stir in the sour cream; do not let the soup boil after adding the cheese or it may become grainy.
- Season with salt and pepper to taste, then ladle into bowls and top with the crumbled bacon, sliced green onions and a little extra cheese.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Cheesy Potato Soup take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cheesy Potato Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cheesy cream of potato soup.jpg by jeffreyw, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.