Loaded Cheesy Potato Soup
Ingredients
-
4
slices
uncured bacon, chopped
-
1
medium
yellow onion, peeled and diced
-
5
cups
diced Yukon gold potatoes
-
3
cloves
garlic, peeled and minced
-
1 ½
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
celery salt
-
½
teaspoon
ground mustard
-
⅛
teaspoon
cayenne pepper
-
¼
cup
all-purpose flour
-
4
cups
unsalted vegetable stock
-
1
cup
milk
-
1 ½
cups
shredded mild or white cheddar cheese
-
1
cup
shredded sharp cheddar cheese, divided
-
½
medium
lemon, juice
-
3
medium
green onions, thinly sliced (optional)
Instructions
- Heat a Dutch oven or stock pot to medium and cook the chopped bacon until browned and crisp, then transfer to a paper towel-lined plate.
- Sauté the onion in the same pot until soft, then add the potatoes and cook with the lid on for a few minutes.
- Add garlic and spices, sauté briefly, and then stir in flour.
- Whisk in the stock and simmer until the potatoes are soft.
- Stir in the milk and simmer until thickened, then remove from heat and mix in the cheeses until melted.
- Mash the soup until half of the potatoes are mashed and stir in lemon juice.
- Serve topped with bacon, remaining cheese, and green onions if desired.
Nutrition Facts (estimated)
Servings
8 servings
Calories
258
Total fat
13g
Total carbohydrates
26g
Total protein
11g
Sodium
591mg
Cholesterol
42mg
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