Cheddar Garlic Herb Potato Soup: Cozy Flavor in Every Spoonful
A creamy potato and vegetable soup with roasted garlic cheddar cheese and turkey bacon.
Ingredients
- 4 slices chopped turkey bacon
- 1 tbsp butter
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp chopped garlic
- 3 cups peeled and diced Yukon Gold potatoes
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 bay leaf
- 2 sprigs thyme
- 2 cups chicken stock
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups roasted garlic cheddar cheese or sharp cheddar shredded
- 1/4 cup diced scallions
Instructions
- 1. In a Dutch oven over medium heat, cook turkey bacon until crisp. Remove turkey bacon and drain on paper towels. Discard all but 3 tablespoons of turkey bacon fat from the pot.
- 2. Add butter, onion, red pepper, leeks, carrots, celery, garlic, potatoes, black pepper, kosher salt, bay leaf, and thyme to the pot. Cook on low heat for 10 minutes, stirring occasionally, until vegetables begin to soften.
- 3. Pour in chicken stock, whole milk, and heavy cream. Bring to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
- 4. Remove bay leaf and thyme sprigs. Stir in 1 cup of roasted garlic cheddar cheese until melted and smooth.
- 5. Ladle soup into bowls. Top with reserved turkey bacon, remaining cheese, and diced scallions.
Notes
For vegetarian soup, omit turkey bacon and use vegetable stock.
Roasted garlic cheddar adds deep flavor, but sharp cheddar works well too.