Crispy bacon, softened onion, and garlic build the savory base of this soup before it goes into a thick, chunky potato simmer that gets mashed just enough to turn the broth rich and creamy. Tender russet potato cubes hold their shape in every spoonful, while cheddar melts through for that classic velvety finish. A final scatter of fresh chives, extra cheese, and a dollop of sour cream on top keeps every bowl feeling like true comfort food. It's the kind of cozy, cold-weather dish you'll want on repeat, and it's a solid pick for a gluten free table without sacrificing any of that thick, spoon-coating texture. Best of all, it comes together in one pot, so cleanup is as easy as the cooking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside, leaving about 1 tbsp of drippings in the pot.
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
