Cheddars Baked Potato Soup Recipe is a comforting, creamy classic that combines the rich flavors of hearty potatoes, savory bacon, and sharp cheddar cheese. Perfect for chilly evenings or whenever you’re craving a warm, satisfying meal, this soup is a crowd-pleaser that captures the essence of home-cooked comfort.
Whether you’re familiar with the iconic Cheddar’s recipe or looking to recreate the flavors of their famous soup, this dish promises to be a delicious addition to your recipe collection.
Let’s dive into the process of making this flavorful, indulgent soup right in your own kitchen!
How To Make Cheddars Baked Potato Soup Recipe?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Soup
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large stockpot
- Skillet
- Whisk
- Ladle
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 6 medium Russet potatoes, baked, peeled, and cubed
- 8 slices of bacon, cooked and crumbled
- 1 cup diced onions
- 2 stalks of celery, finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions (for garnish)
Instructions
1. Prepare The Bacon And Vegetables
Cook the bacon in a skillet until crispy. Remove, crumble, and set aside. In the same skillet, sauté the onions and celery in the bacon drippings until tender.
2. Make The Roux
Melt butter in the stockpot over medium heat. Gradually whisk in the flour until smooth. Cook for 1-2 minutes to remove the raw flour taste.
3. Create The Base
Slowly add the chicken stock to the roux while whisking. Once combined, stir in the milk, cream, garlic powder, salt, and pepper. Bring to a gentle simmer.
4. Add The Potatoes
Gently fold in the cubed potatoes. Allow the soup to simmer for about 20 minutes, stirring occasionally.
5. Incorporate The Cheese
Add the shredded cheddar cheese, stirring until fully melted and incorporated.
6. Final Touches
Mix in the crumbled bacon (reserving some for garnish) and sautéed vegetables. Adjust seasoning if needed.
7. Serve And Garnish
Ladle the soup into bowls and top with green onions, extra bacon, and shredded cheddar for a beautiful presentation.
Nutrition Facts Of Cheddars Baked Potato Soup Recipe
- Calories: 450
- Protein: 15 g
- Carbohydrates: 40 g
- Fat: 25 g
- Fiber: 4 g
- Sodium: 800 mg
Tips And Variations Of Cheddars Baked Potato Soup Recipe
Use Leftover Potatoes: Save time by using leftover baked or mashed potatoes.
Add Heat: Stir in a pinch of cayenne pepper or diced jalapeños for a spicy kick.
Lighter Option: Substitute half-and-half for heavy cream or use reduced-fat cheese.
Health Benefits Of Cheddars Baked Potato Soup Recipe
Rich In Potassium: The potatoes provide a good source of potassium, which supports heart health.
Protein Boost: Bacon and cheese add protein, essential for muscle repair and energy.
Comfort Food: This soup is warming and soothing, ideal for cold weather or as a comforting meal.
Special Note
This recipe is inspired by the classic Cheddar’s restaurant soup but is customizable to suit your preferences. Don’t hesitate to get creative with toppings or ingredients to make it your own!
Conclusion
Cheddar’s Baked Potato Soup is pure comfort in a bowl. With its creamy texture, hearty potatoes, and the perfect blend of toppings like crispy bacon, sharp cheddar, and green onions, it’s a guaranteed crowd-pleaser.
Whether you’re making it for a family dinner, a potluck, or a cozy night in, this recipe delivers restaurant-quality results right in your kitchen. I hope you enjoy making and savoring this dish as much as I do.
Cheddars Baked Potato Soup Recipe
Equipment
- Large stockpot
- Skillet
- Whisk
- Ladle
- Knife and cutting board
- Measuring cups and spoons
Ingredients Â
- 6 medium Russet potatoes baked, peeled, and cubed
- 8 slices of bacon cooked and crumbled
- 1 cup diced onions
- 2 stalks of celery finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions for garnish
InstructionsÂ
Prepare The Bacon And Vegetables
- Cook the bacon in a skillet until crispy. Remove, crumble, and set aside. In the same skillet, sauté the onions and celery in the bacon drippings until tender.
Make The Roux
- Melt butter in the stockpot over medium heat. Gradually whisk in the flour until smooth. Cook for 1-2 minutes to remove the raw flour taste.
Create The Base
- Slowly add the chicken stock to the roux while whisking. Once combined, stir in the milk, cream, garlic powder, salt, and pepper. Bring to a gentle simmer.
Add The Potatoes
- Gently fold in the cubed potatoes. Allow the soup to simmer for about 20 minutes, stirring occasionally.
Incorporate The Cheese
- Add the shredded cheddar cheese, stirring until fully melted and incorporated.
Final Touches
- Mix in the crumbled bacon (reserving some for garnish) and sautéed vegetables. Adjust seasoning if needed.
Serve And Garnish
- Ladle the soup into bowls and top with green onions, extra bacon, and shredded cheddar for a beautiful presentation.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.