This lightened up version of loaded cheesy potato soup is the perfect comfort food for any meal and is so deliciously satisfying.
Author: Julie Andrews
Total Time: 1 hr.
Yield: 8 servings
4 slices uncured bacon, chopped
1 medium yellow onion, peeled and diced
5 cups diced Yukon gold potatoes (from about 5 medium 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
Juice of ½ medium lemon
3 medium green onions, thinly sliced (optional)
Heat a Dutch oven or stock pot to medium. Add the chopped bacon and cook 8-10 minutes, stirring frequently, until browned and crisp. Use a slotted spoon to transfer it to a paper towel-lined plate.
Add the onion to the pot and sauté 4-5 minutes, until soft. Add potatoes, reduce heat to low and cook 5-7 minutes with the lid on, stirring occasionally. Add the garlic, salt, black pepper, celery salt, ground mustard and cayenne pepper and sauté 30-60 seconds. Stir in the flour.
Whisk in the stock and bring to a simmer for about 15-20 minutes, until potatoes are soft. Stir in the milk and bring to a simmer about 3-4 minutes, until thickened. Remove from the heat and stir in the mild or white cheddar cheese and half of the sharp cheddar cheese until melted. Use a potato masher to mash the soup until about half of the potatoes are mashed. Stir in lemon juice. Taste and adjust seasoning, if necessary.
Serve the soup topped with the cooked bacon, the remaining sharp cheddar cheese and green onion (if using).
*Any potato works for this recipe. If you use reds, leave the skin on. If you use russet, peel them first.
Serving Size: ⅛ of recipe Calories: 258Sugar: 5 g, Sodium: 591 mg, Fat: 13 g, Saturated Fat: 8 g, Unsaturated Fat: 2 g, Trans Fat: 0 g, Carbohydrates: 26 g, Fiber: 2 g, Protein: 11 g, Cholesterol: 42 mg