Cheesy Bacon Potato Soup with a Kick

This soup is perfect for a rainy day. It is hearty, savory, and gives you that extra kick to wake you up on a dreary day. This recipe is easy to make and serves around 6. You’ll be able to finish the recipe in around ½ hour or so.


  • ½ Teaspoon ground red pepper
  • 1 ½ Cups Diced Onions
  • ½ Teaspoon Pepper
  • 3 Tablespoons Flour
  • ½ Teaspoon Ground Red Pepper
  • 4 Cups Chopped Red Potatoes
  • ½ Teaspoon Red Pepper Flakes
  • 1 ½ Cups Whole Milk
  • ¼ Cup Green Onions
  • 1 Cup Chicken Broth
  • 1 Cup Water
  • 1 Cup Sharp Cheddar Cheese
  • ½ Teaspoon ground red pepper
  • ¼ Cup Green Onions
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½ Teaspoon Red Pepper Flakes
  • 2 Tablespoons butter
  • ½ Package of Thick Cut Bacon cut into bits.


  1. Sauté diced onions in your melted butter in an average sized pan until tender. This usually takes about 5 minutes or so.
  2. Add in your flour to the butter and sautéed onions and mix until consistent.
  3. Add in broth, water, and milk and continue to stir to make sure that the flour does not burn. Once adequately mixed, turn to high heat and begin to bring to a boil.
  4. Add in your chopped potatoes, salt, pepper, & red pepper flakes while the mixture is starting its boil. Cover your pan once boiling and reduce heat to low/simmer.
  5. Simmer for about 10-15 minutes watching the mixture closely. Add in your cheese and cook for 3-5 additional minutes to ensure the cheese is properly melted. Still frequently to ensure the cheese within the soup does not burn to the bottom of your pan.
  6. Add in your ground red pepper and stir in thoroughly before serving.
  7. Cook bacon until crispy and then cut into small bits. Mix into the soup right before eating. Save a small amount to garnish the top of your soup.
  8. Top with green onions, bacon bits, and a bit of unmelted cheese and serve. Enjoy!

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