Well worth the effort. I often make a double or triple batch and freeze the leftovers. Even better the second time


  • 4 tablespoons butter
  • 1 medium onion, diced
  • 1 large clove garlic, minced
  • 3 large red potatoes, chopped in 1/2 inch cubes
  • 3 cups chicken stock
  • 1 1/2 cups heavy cream
  • 1 cup grated or shredded sharp Cheddar cheese
  • 1/2 cup grated fresh Romano cheese
  • 4oz Blue cheese crumbles
  • 1 lb bacon
  • salt & pepper to taste
  • hot pepper sauce to taste


In a large pot, melt butter. Add onion and cook over medium heat 10 minutes, or until soft
Add garlic, and cook 2 minutes
Add potatoes and stock, bring to a boil, reduce heat and simmer for 30 to 40 minutes, or until tender
Fry bacon, and place on paper towel. After it cools, crumble into tiny pieces
Puree half the potato mixture in food processor or blender. Return to pot, add remaining ingredients, and heat through until cheese melts

Print this recipe

Submitted 6/13/05.
Source: my adaptation of a recipe from Dudley's - Snowmass
Submitted By: Peter Ypung
Potato Cheese Soup