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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: 6 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. Crisp bacon in large Dutch oven over medium; transfer to paper-towel-lined plate, reserving 1 tbsp drippings.
  2. Melt butter in drippings; sauté onion 5–7 minutes until soft, then garlic 30 seconds.
  3. Add potatoes and broth; simmer covered 15–18 minutes until potatoes tender.
  4. Mash some potatoes in pot for chunky-thick texture, or blend 1–2 cups for creamier soup.
  5. Over low, add milk, cheddar, salt, and pepper until cheese melts. Gently reheat; do not boil.
  6. Fold in most bacon; reserve some for top and garnish with chives.