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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
