Recipes

White Cheddar Potato Soup

by Whitney Amadi.
December 19, 2025
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Ingredients:

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  •   4 slices bacon (chopped)
  •   2 tbsp butter
  •   1 onion (small onion, finely diced)
  •   3 garlic cloves (minced)
  •   3 tbsp all purpose flour
  •   3 Yukon gold potatoes (peeled and diced)
  •   3 cups chicken broth (I used better than bouillon )
  •   1 cup heavy cream
  •   1 1/2 - 2 cups sharp white cheddar (FRESHLY GRATED)
  •   1 tsp Dijon mustard
  •   1/2 tsp smoked paprika
  •   salt and cracked black pepper
  •   extra cheese, green onions and crispy bacon (for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

  1. Crisp the bacon
    In a large pot, cook bacon until crispy. Remove and set aside. Leave about 1 tbsp bacon fat in the pot.

  2. Build the flavor base
    Add butter to the bacon fat. Sauté onion with a pinch of salt until soft and lightly golden (5–6 min). Add garlic; cook 30 seconds.

  3. Roux moment
    Stir in flour and cook 1–2 minutes until it smells nutty (don’t rush this).

  4. Potatoes + broth
    Add potatoes, broth, Dijon mustard, smoked paprika, and a pinch of salt. Simmer 12–15 minutes until potatoes are fork-tender.

  5. Cream it up
    Stir in heavy cream. Lower heat.

  6. Cheese melt (off heat!)
    Remove from heat and stir in white cheddar until smooth and creamy.

  7. Thicken naturally
    Lightly mash some potatoes right in the pot for a thick, rustic texture.

  8. Finish + garnish
    Season with black pepper. Top with crispy bacon, green onions, and extra cheese.

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