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1) Creamy Stovetop Potato Soup with Bacon and Cheddar

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 6 slices bacon diced
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups russet potatoes peeled and diced (about 1.5 lb)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half for richer
  • 1 cup shredded sharp cheddar
  • 2 tbsp butter
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp chopped chives or green onions optional

Method
 

  1. Cook bacon in a large Dutch oven over medium heat until crisp. Transfer bacon to a paper towel-lined plate, reserve 1 tbsp drippings.
  2. Add butter to drippings, sauté onion until soft (5–7 minutes), then add garlic and cook 30 seconds.
  3. Add diced potatoes and broth, bring to a simmer, cover, and cook until potatoes are tender (15–18 minutes).
  4. Use a potato masher to mash some potatoes in the pot for a chunky-thick texture, or blend 1–2 cups for creamier soup.
  5. Stir in milk, cheddar, salt, and pepper over low heat until cheese melts. Reheat gently; do not boil.
  6. Fold in most of the bacon, save a little for topping, and garnish with chives.