Description
A rich, velvety potato soup made with tender potatoes, aromatic onions and garlic, and a luxurious blend of milk and cheddar cheese. Topped with crispy halal bacon alternatives and green onions, this hearty, no-alcohol recipe delivers comforting warmth in every spoonful.
Ingredients
4 Russet or Yukon Gold potatoes
1 large onion, chopped
3–4 garlic cloves, minced
6 cups low-sodium chicken broth
1–2 cups whole milk or half-and-half
2 cups shredded sharp cheddar cheese
6–8 slices halal-certified turkey bacon or vegan bacon bits
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
Garnishes: sour cream, chopped green onions, croutons, extra cheddar cheese
Instructions
Dice potatoes and set aside
Cook chopped onions in butter until golden translucent
Add minced garlic and cook 1 minute
Pour in chicken broth and bring to simmer
Add potatoes, salt, and pepper. Cook 15-20 minutes until tender
Mash or blend half of the soup for a creamy base
Stir in shredded cheese and milk/cream until smooth
Cook until soup reaches desired consistency
Top with crumbled halal bacon, sour cream, green onions, and croutons before serving
Notes
Use an immersion blender for convenience
Add a splash of lemon juice for brightness
Make ahead: refrigerate cooled soup for up to 4 days
For vegan version, substitute butter with oil and use vegan cheese
- Prep Time: 20
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (8 oz)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg