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Creamy Cheddar Potato Soup

Course Soup
Keyword soup, vegetarian
Servings 4

Ingredients

  • 8-10 slices bacon
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbl. flour
  • 8-9 medium potatoes, peeled and diced (about 5-6 cups)
  • 1 pint heavy cream or milk
  • 2 cups Sharp cheddar cheese, shredded plus more for garnish
  • 1 cup gouda cheese, shredded plus more for garnish
  • 2-3 green onions, chopped plus more for garnish
  • Salt + pepper to taste

Instructions

Stove Top Method:

  • In a large pot over medium heat, place in the bacon in an even layer and cook until crispy, about 5-7 minutes. Remove, leaving any drippings in the pot, and let cool. Once cooled, crumble and set aside.
  • Add the onion and garlic into the pot. Cook until the onion is transparent, about 3-5 minutes.
  • Stir in the flour and cook for 1-2 more minutes.
  • Add in the potatoes and pour in just enough water to cover potatoes, about 5-6 cups.
  • Bring to a low boil. Cover the pot with a lid and continue to boil until tender, about 20-25 minutes.
  • Uncover and stir in the bacon, heavy cream, cheddar cheese, gouda, bacon, and green onions. Reduce heat to a simmer and continue to cook until thickened, about 5-10 minutes.
  • Serve with your choice of toppings.

Slow Cooker Method:

  • In a pan over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove, leaving any drippings in the pot, and let cool. Once cooled, crumble and set aside.
  • Add the onion and garlic into the pan. Cook until the onion is transparent, about 3-5 minutes.
  • Pour the onion mixture into the slow cooker. Add and stir in the chopped potatoes, followed with 5-6 cups of water, just enough to cover the potatoes.
  • Cook on low for 6-8 hours.
  • The last 30-45 minutes of cooking, stir in the bacon, heavy cream, cheddar cheese, gouda, bacon, and green onions.
  • Serve with your choice of toppings.