Cheddar Bacon Potato Soup
Creamy, cheesy potato soup with bacon
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Lunch, Main Course, Soup
- 6 slices bacon chopped
- 1 onion diced
- 1 large carrot finely diced
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 1/2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup dry white wine
- 1/4 cup flour
- 3 tbsp butter
- 3 cups chicken or vegetable broth
- 1 cup cream or milk of your choice
- 3 russet potatoes peeled and cubed
- 8 oz sharp cheddar cheese grated
In a large soup pot, cook the bacon until crisp and drain on paper towels, leaving 1-2 tbsp of the bacon fat in the pan. Add the butter and the onions, carrots, celery, and garlic. Add the spices. Cook over medium until softened.
Add the wine and boil until it is mostly evaporated.
Sprinkle the flour over the vegetables and stir, cooking for a minute. Slowly add the broth while whisking to prevent lumps.
Add the potatoes and cook at a simmer until they are tender. About 20 minutes.
Add the cream and then the cheese and slowly stir until it comes together.
Taste and season with salt and pepper as needed. Be careful with the salt since you will top it with bacon. If the soup is too thick add a little water or broth. Serve in bowls topped with reserved bacon.
Keyword Lunch, Main Dish, Soup