Rustic Quebec Cheddar and Potato Soup
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 soups ready in about 40 minutes pairs strips, chopped bacon strips, medium, finely chopped yellow onion, minced garlic cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 5: Using a potato masher, lightly mash some of the potatoes in the pot to thicken the soup while leaving chunks.
- 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.
- Step 7: Serve topped with the reserved crispy bacon and 2 tbsp chopped chives.
Frequently asked questions
How long does Rustic Quebec Cheddar and Potato Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Quebec Cheddar and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep strips, chopped bacon strips from drying out.
Can I substitute ingredients in Rustic Quebec Cheddar and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Quebec Cheddar and Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Quebec Cheddar and Potato Soup?
Canadian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
