Cheesy Potato Soup

Cheesy Potato Soup is a creamy, comforting potato soup recipe inspired by loaded baked potatoes toppings like broccoli, bacon and cheese.

Course lunch, Main Course, Soup

Cuisine American

Cook Time 45

Total Time 45

Servings servings

Calories 807kcal

Author Tristin Rieken

Brown chopped bacon in a large stockpot over medium heat. Once browned remove and set aside to cool. Keep about 2 tablespoons rendered bacon grease in the pot and discard the rest or save for another use.
¼ pound bacon
Add butter and diced onion to reserved bacon grease in the stockpot. Cook over medium low heat for several minutes until onions are soft and translucent.
2 tablespoons butter, ½ large white onion
Then stir in chopped garlic and flour. Cook for about a minute, being careful not to burn.
2 cloves garlic, 6 tablespoons all-purpose flour
Whisk in stock, whisking constantly while thickening. Then whisk in the whole milk, nutmeg, salt and pepper.
3 cups chicken stock, 1 cups whole milk, Pinch nutmeg, ¼ teaspoon Salt and black pepper
Bring to a boil then reduce to a simmer and add peeled, cubed potatoes. Simmer until potatoes are tender, about 15 minutes.
2 large russet potatoes
Then add broccoli and simmer until broccoli is cooked, about 5 minutes longer.
1 cup broccoli florets
Reduce heat to low then stir in cream, being careful not to boil.
½ cup heavy cream
Set aside about ½ cup shredded cheese for serving then slowly add remaining cheese into soup, stirring well after each addition.
½ pound cheddar cheese
Serve topped with bacon, shredded cheddar cheese, and sliced scallions.
2 whole scallions