Creamy Cheesy Potato Carrot Soup
My creamless creamy potato carrot soup is full of flavor from buttery yellow potatoes, sweet carrots, bacon fat, and sharp cheddar cheese. Pureed until smooth and topped with crispy bacon and scallions, this soup is great comfort food for dinner on chilly nights.
Servings 4 servings
Calories 575kcal
Ingredients
- 4 oz bacon, cut into 2-inch pieces
- 1 large white onion, chopped
- 5 medium cloves garlic, chopped
- 3 large carrots, chopped
- 1 1/2 lb yellow potatoes, peeled, cut into 1-inch dice
- 4 cups chicken stock, low or no sodium
- 8 oz sharp cheddar cheese, shredded
- 3 medium scallions, sliced
Instructions
- Heat your soup pot over medium low heat. Once the pot is hot, add the bacon and cook until crisp. 10-12 minutes. Transfer the bacon to a paper towel lined plate. Pour out all but about 2 tablespoons of the bacon fat.
- Add the onions, garlic, and carrots to the pot and cook until the onions are soft and translucent, about 5 minutes. Turn down the heat to low if the onions are browning too much, but a little is okay.
- Add the potatoes and stock. Bring to a boil and then lower the heat to a simmer. Cook for 15 minutes, or until tender.
- Once the potatoes are tender, puree the soup until smooth. Then, while stirring constantly, add the shredded cheese in handfuls, letting each addition melt before adding the next.
- Warm the soup back up if you need to then serve topped with crumbled bacon and sliced scallions.
Notes
- Either puree the soup in a blender in two batches or right in the pot using a stick blender.
- In place of the cheddar cheese you can use odds and ends of any melty cheese you have in the house.
- I prefer the yellow potatoes for their creamy flavor, but I have made the soup with white potatoes and with russets with good results.
Nutrition
Calories: 575kcal