Potato Cheddar Soup
It's the best potato soup ever! Full of flavor, super creamy, loaded with bacon and jazzed up with cauliflower for extra veggies. Fantastic for a chilly winter’s night.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion roughly chopped
- 4 garlic cloves chopped
- 1 large carrot peeled and chopped
- 1 leek sliced
- 2 tbsp all-purpose flour
- 2 pounds starchy potatoes
- 1 small cauliflower roughly chopped
- 5 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1 cup whole milk
- 7 ounces cream cheese at room temperature
- 4 ounces grated cheddar more for serving
Toppings
- 7 ounces thick-cut bacon
- chives
- sour cream
- freshly ground black pepper
- chili flakes
Instructions
- Get your prep done before you start cooking: Grate the cheddar cheese. Roughly chop the cauliflower, onion and garlic. Slice the leek. Peel and chop the carrot. Peel and cut the potatoes into even pieces. Chop the chives. Cut the bacon into lardons.
- Heat oil over medium in a large pot. Add garlic, onion, carrot and leek. Cook for 3 minutes. Add flour and stir until incorporated. Add potatoes and cauliflower, next pour in the chicken broth. Season with salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until the vegetables are tender.
- In the meantime, heat a skillet over medium high and add bacon. Cook until crispy and golden brown. Remove from skillet and transfer to a plate layered with paper towel.
- When the soup is ready, turn off the heat and add milk. using an immersion blender, purée the soup. Add cream cheese and purée until smooth.
- Finally, add cheddar and stir until fully melted. Taste and adjust salt.
- Serve topped with bacon, chives, extra cheddar, freshly ground black pepper and chili flakes. Enjoy!
Nutrition
Calories: 536kcalCarbohydrates: 39gProtein: 17gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 83mgSodium: 1588mgPotassium: 919mgFiber: 3gSugar: 6gVitamin A: 967IUVitamin C: 12mgCalcium: 264mgIron: 2mg
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