Rustic Quebec Cheddar and Potato Soup

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A creamy, comforting soup blending sharp Quebec cheddar cheese with tender potatoes and a touch of smoky bacon, perfect for chilly days. This Canadian-inspired soup recipe, ready in about 40 minutes, pairs russet potatoes, bacon strips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium (about 1.5 lbs), peeled and diced russet potatoes
• 4 strips, chopped bacon strips
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 4 cups chicken broth
• 1 cup whole milk
• 1 1/2 cups shredded Quebec cheddar cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 chopped bacon strips until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Step 2: Add 2 tbsp unsalted butter and 1 medium finely chopped yellow onion to the pot. Sauté for 5 minutes until soft and translucent.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 3 diced medium russet potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. Step 5: Using a potato masher, lightly mash some of the potatoes in the pot to thicken the soup while leaving chunks.
6. Step 6: Stir in 1 cup whole milk, 1 1/2 cups shredded Quebec cheddar cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook over low heat, stirring until the cheese melts and the soup is creamy.
7. Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped chives.