Potato-Cheddar Soup
A comforting potato-cheddar soup infused with smoky bacon, seasoned with dill and garnished with fresh parsley. Rich, creamy, and hearty, this soup is perfect for a cozy family dinner or a casual gathering, offering warm flavors with a satisfying cheesy twist.
Ingredients
Instructions
- Cook bacon in a heavy soup pot until crisp.
- Drain all but 1 tablespoon of bacon grease.
- Add chopped onion, chicken broth, diced carrot, potatoes, dill weed, salt, and pepper to the pot.
- Add water to cover the ingredients.
- Simmer until the vegetables are tender.
- In a covered jar, add flour to hot water and shake to make a smooth, thin paste.
- Slowly add the flour mixture to the simmering soup, stirring constantly.
- Cook for 5 minutes to thicken the soup.
- Add dry sherry and shredded Cheddar cheese to the soup.
- Stir until the cheese melts.
- Adjust seasonings as needed and serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or milk towards the end of cooking. If you're short on time, pre-cooked bacon can be used to save on cooking time. You can also substitute the Cheddar cheese with Gruyère for a different flavor. Fresh herbs like thyme can replace dill for a unique twist.
Serving Suggestions
Serve the potato-cheddar soup with a sprinkle of fresh parsley on top for added color and flavor. It pairs beautifully with crusty bread or a side salad for a complete meal. For an extra touch, consider serving it alongside Chicken Cutlets for a satisfying dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth if it thickens too much. Alternatively, you can microwave individual portions, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Cheddar Soup contains roughly 809 calories, with 39g protein, 107g carbohydrates, and 33g fat. It is an excellent source of vitamin C (169% of the Daily Value), iron (141% of the Daily Value), and dietary fiber (112% of the Daily Value). Note that it is relatively high in sodium, at 1901mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can also add more vegetables like broccoli or corn for added flavor and nutrition.
How can I make the soup spicier?
To add some heat, consider including a pinch of cayenne pepper or a splash of hot sauce when you add the other seasonings. You can also top the soup with diced jalapeños before serving for an extra kick.
Can I freeze the potato-cheddar soup?
Freezing is not recommended for this soup as the texture of the potatoes and cheese can change upon thawing. However, if you do freeze it, be sure to cool it completely before transferring to a freezer-safe container. Consume within 2-3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).