Fall is here and we’re ready for soup and bread, bread and soup – and I mean LOTS of soup with delicious bread. It seems like when the weather starts to get even a little bit cool out, my first thought it to make a big pot of chili or potato soup like this recipe.

Mom had tons of potatoes from her garden so I snagged a bunch to make this creamy soup for us along with some homemade bread sticks. It was the perfect meal after the weather had went quickly from hot to cold outside. Check out how easy this recipe is to make!

How to Make Cheesy Potato Soup

Ingredients You Need

5 slices bacon, diced
3 tablespoons butter
1 cup diced white onion
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1.5 pounds potatoes, diced (peel if you desire)
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 teaspoon salt

DIRECTIONS:

Step 1 – Heat a large stockpot over medium-high heat and add diced bacon and cook until crispy, stirring occasionally.

Step 2 – Transfer the bacon to a separate plate with paper towels to soak up the grease.

Step 3 – Add the onion into the stockpot and cook until soft.

Step 4 – Add the flour on top of the onion and stir until combined.

Step 5 – Add the chicken broth until combined, stir in the milk, potatoes and cooked bacon bits.

Step 6 – Continue cooking until the mixture reaches a simmer but do not boil.

Step 7 – Reduce the head to low, cover and simmer for about 15 minutes or until the potatoes are soft.

Step 8 – Last, stir in the cheese and sour cream until well combined. Top with more bacon bits and sour cream if desired. Enjoy!