Cheddar Baked Potato Soup

If your family loves loaded baked potatoes, they will adore this hearty soup! It’s perfect for a chilly winter day, cuddled up under blankets. Feel free to substitute your favorite cheese!

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 6 Tbsp. butter
  • ½ lb. bacon, diced
  • 1 medium onion, peeled and finely chopped
  • ] 3 carrots, finely chopped
  • 3 ribs celery, finely chopped
  • 2 Tbsp. minced garlic
  • ¼ cup all purpose flour
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 cup whole milk
  • 12 oz. beer
  • 4 lbs. Russet potatoes, peeled and chopped
  • 2 cups grated Cheddar cheese
  • 1 Tbsp. hot sauce
  • 1 Tbsp. Worcestershire


  • Heat butter in a stockpot over medium heat and add bacon. Fry 5 minutes, then add the onion, carrot, celery, and garlic. Sauté until soft, about 5 minutes. Add flour to the pan and continue to cook for 2 minutes. Add salt, pepper, and stock, then whisk in the cream, milk, and beer. Add in the potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
  • Add the cheese, ½ cup at a time, stirring to melt after each addition. Stir in hot sauce and Worcestershire sauce. Serve hot.