Total Time
Prep 20 mins
Cook 25 mins

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

Ingredients Nutrition


  1. In a Dutch oven or pot melt butter over medium heat.
  2. Add in onion and chili flakes; cook stirring for about 3 minutes.
  3. Add in garlic cook stirring 2 minutes.
  4. Add in flour then cook stirring constantly for about 1-1/2 minutes.
  5. Slowly add in milk and broth, whisking constantly until bubbly and thickened.
  6. Stir in the cubed cooked potatoes and green onions; bring to a boil.
  7. Reduce heat to low and simmer uncovered for about 20 minutes.
  8. Using a fork mash about half of the potatoes (leaving some cubed).
  9. Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
  10. Season with seasoned salt and black pepper.
  11. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
  12. Delicious!
Most Helpful

4 5

Just as a personal preference, I like my potato soups mushy. However, this recipe really is very good. The chunks of veggies are satisfying to bite into, and the taste is definitely "potatoey".

5 5

Delicious kitten! I easily halved the batch and this makes a wonderful pot of rich and creamy potato soup even with a few changes I made. I used 1% milk, light sour cream and half the cheese because I used a sharp cheddar. I decreased the bacon in half as well and there was plenty of flavor for us for a satisfying and filling meal! Thanks for sharing this keeper! :)