Description
Hearty Polish cheesy potato soup delights winter palates with creamy comfort. Rich flavors from traditional ingredients create a warm, satisfying meal you’ll savor until the last spoonful.
Ingredients
Scale
- 2 cups sharp cheddar cheese (shredded, plus extra for topping)
- 4 – 5 medium russet or Yukon Gold potatoes (peeled and diced)
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 6 strips thick-cut bacon (cooked and crumbled)
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream (optional)
- 1/2 cup sour cream (optional)
- Green onions or chives (thinly sliced, for garnish)
- Salt and pepper (to taste)
- Optional: diced ham
- Optional: smoked sausage
- Optional: cayenne pepper
- Optional: diced carrots
- Optional: celery
- Optional: broccoli
- Optional: fresh thyme
- Optional: rosemary
Instructions
- Heat butter in a spacious Dutch oven over medium temperature, gently sweating onions and garlic until translucent and fragrant, approximately 3-4 minutes.
- Dust flour over the softened aromatics, continuously stirring to create a smooth, golden roux that prevents clumping and develops rich flavor depth.
- Gradually pour chicken broth into the pot, introducing diced potatoes and allowing the mixture to gently simmer until tubers become fork-tender, roughly 15-18 minutes.
- Slowly incorporate milk and heavy cream, whisking continuously to maintain silky consistency while gradually melting shredded cheese into the liquid.
- Fold crispy crumbled bacon into the creamy soup, seasoning with salt and freshly ground black pepper to enhance the overall taste profile.
- Ladle the steaming soup into warm bowls, elegantly garnishing with chopped green onions, additional cheese sprinkles, a dollop of tangy sour cream, or extra crisp bacon bits for textural contrast.
Notes
- Toast the flour carefully to eliminate raw flour taste and develop a rich, nutty base for the soup’s depth of flavor.
- Choose starchy potatoes like Russet or Yukon Gold for a creamy, smooth texture that breaks down beautifully while cooking.
- Remove the pot from heat before adding cheese to prevent separation and achieve a silky, smooth consistency.
- Swap dairy milk with almond or oat milk for a lactose-free version, and use plant-based bacon or crispy mushrooms for a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg