This tasty recipe for Cheesy Potato Soup is loaded with Queso Chihuahua and Bacon. So creamy and full of flavor! Super easy to make and so good! If you're looking for The Best Potato Soup Recipe, look no further. We've got you covered with this easy soup recipe.
- 1/2 Pound Bacon, Cut into 1/2-inch pieces
- 1 Medium Onion, Diced
- 2 Carrots, Diced
- 2 Stalks Celery, Diced
- 6 Medium Yukon Gold Potatoes, Peeled and Diced
- 2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 1/8 Teaspoon Ground Red Pepper
- 6 Cups Chicken Broth
- 1 Cup Whole Milk
- 3 Tablespoons Flour
- 1/2 Cup Heavy Cream
- 2 Cups Shredded Queso Chihuahua, Mexican Melting Cheese
- 1 Cup Shredded Cheddar Cheese, for serving
- 1/2 Cup Green Onion, Diced, for serving
Fry the Bacon. Fry Bacon in a heavy-bottomed soup pot on medium heat, until bacon bits are crisp. Remove from pot using a slotted spoon and place them on a plate lined with paper towel to drain. Set aside to use as a topping when serving the soup. At this point, you can, if you choose, drain soup pot of the rendered bacon grease. Otherwise, leave it and ALL ITS FLAVOR in the pan like we do and move on to step 2.
Sauté Vegetables. Using medium heat, sauté the diced Onion, Carrots, and Celery in the bacon fat. Adjust your seasonings with a sprinkle or two of Salt and sauté until tender.
Add Potatoes. Next, add the diced Potatoes and cook until tender. Season with Salt, Black Pepper, and Red Pepper.
Add Broth and Simmer. Add 6 cups of Chicken Broth and bring soup to a slow boil. Simmer on low heat until potatoes are fork-tender.
Slurry. Whisk together 1 cup of Whole Milk with 3 Tablespoons of Flour. Pour flour mixture into soup while stirring slowly. Simmer for 5 minutes.
Blend To Desired Consistency. Use an immersion blender to puree the soup, leaving some visible pieces of vegetables. Alternatively, let soup cool and use a blender to puree, then transfer the pureed soup back to the pot and reheat.
Add Cheese and Cream. Stir in 2 cups of Shredded Chihuahua Cheese and 1/2 cup of Heavy Cream.
Stir. Stir together to blend.
Serve. Serve with your favorite toppings and Enjoy!!
Substitution Suggestions: Shredded Cheddar Cheese is a good substitute to use if you cannot find Chihuahua Cheese. You could also substitute Shredded Monterrey Jack, or Mozzarella.
This recipe can be broken down into four layers:
- Building the Base to Simmer
- Thickening and Blending
- Finishing with Cheese and Cream
- Topping and Serving
Adjusting Seasoning. By adjusting your seasonings little by little, you build a depth of flavor to your recipes that you cannot get if all your seasonings are added at one time. Added too early, the pepper will over power. Salt only at the start of your recipe and the saltiness will get lost and you'll end up needing to add more later.
Taste Test - Taste the soup and adjust the seasonings. Your soup should be tasty! How do you feel about it? Is it delicious? Does it need something? More Salt? Some Pepper? Some Spice?
Spice it up! Some like it HOT. Here are some tasty add-in options:
- Hot Sauce - Add a few drops of your favorite hot sauce, like Tabasco, Frank's Red Hot, or Sriracha.
- Pepper Flakes - Red Pepper Flakes, Thai Red Chili Flakes, or Peperoncino
- Hot Salsa - Homemade or store bought.
Serving Suggestions: We like to serve this Cheesy Potato Soup with Shredded Cheddar Cheese, Bacon Bits, and Green Onion. Great served with warm Garlicky Breadsticks! Spice it up with your favorite hot sauce!
Meal Prep/Storage Suggestions: This recipe is great for meal prep! Easily stored, frozen, and reheated for Easy Weeknight Dinners.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Soup and Chili
- Method: Stovetop
- Cuisine: American
Keywords: Cheesy Potato Soup, The Best Potato Soup, Easy Soup Recipe