Soup! It’s what I crave for lunch all winter long. Actually, I kind of dig soup year round. Because soup, like everything, should be made with what’s in season, it can be light and bright like gazpacho, and creamy and comforting like this amazing Cheesy Potato Soup with Truffle Cheddar.
Images and recipe card updated 7/21/21.Jump to Recipe
I have noticed that there is now an abundance of “fancy cheese” even at the regular supermarket! Fancy cheese is exactly what elevates this humble potato soup from basic to bomb. The cheese in question is this truffle cheddar, which is the perfect combination of sharp and earthy. The rest of the soup is fairly textbook with lots of onions and garlic sautéed in rendered bacon fat, good quality chicken stock or bone broth (homemade is best, but store bought is ok too), minced fresh rosemary, and a touch of sour cream.
HOW TO LEVEL UP YOUR POTATO SOUP
It is 100% what goes on top that makes this cheesy potato soup with truffle cheddar such a special soup; I piled it high with truffle cheddar cheese, sliced green onions, crumbled bacon, lots of bright dill and a sprinkle of Trader Joe’s new truffle seasoning. It is a hearty, rib sticking soup that is really filling enough to serve for dinner, especially if you serve it with a garlicky green salad alongside…and maybe these herbed sourdough crackers.
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Cheesy Potato Soup with Truffle Cheddar
- Stock Pot
- 8 ounces thick cut bacon chopped
- 2 large yellow onions chopped
- 6 cloves garlic minced
- 1 tablespoon fresh rosemary leaves minced
- 4 pounds russet potatoes scrubbed, peeled and cut into 1-inch chunks
- 6 cups chicken or vegetable broth double check to make sure it’s gluten free
- ½ cup sour cream
- Salt and pepper to taste
- 8 ounces truffle cheddar grated
- 4 green onions thinly sliced
- ½ cup dill leaves
- Truffle seasoning optional
- Heat a large stockpot over medium high heat and add the chopped bacon. Cook, stirring often, until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Set aside to use as a garnish. Reserve the fat in the pan.
- Add the onion, garlic and rosemary to the bacon fat and sauté until the onion is tender and translucent.
- Add the potato cubes and the stock and bring to a boil. Reduce heat, cover partially and simmer until the potatoes are tender, about 20 minutes.
- When the potatoes are tender, puree the soup using an immersion blender. If you don’t have an immersion blender, remove the soup from the heat and let cool. Blend in batches in a blender, making sure to vent the steam. This is a VERY important step so make sure you allow the steam to escape or you might have very hot soup all over your kitchen.
- When the soup is pureed, stir in the sour cream. Taste for seasoning and add salt and pepper to taste.
- Ladle the soup into bowls and garnish with the reserved bacon, truffle cheddar, dill, and green onions. Enjoy!