Here’s a simple, classic version:
Million-Dollar Soup 🥔🥓🧀
Ingredients
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4 slices bacon, chopped
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1 medium onion, finely chopped
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2 cloves garlic, minced
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3–4 medium potatoes, peeled and diced
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2 cups chicken broth (or vegetable broth)
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1 cup half-and-half or heavy cream
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1½ cups shredded cheddar cheese
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Salt & black pepper to taste
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Optional: chives or green onions for garnish
Instructions
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Cook the bacon
In a large pot, fry bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave a little bacon fat in the pot for flavor. -
Sauté aromatics
Add onion and garlic to the pot. Cook until softened, 3–5 minutes. -
Add potatoes & broth
Stir in diced potatoes and pour in chicken broth. Bring to a boil, then simmer 15–20 minutes until potatoes are tender. -
Blend (optional for creamy texture)
Use an immersion blender or regular blender to puree the soup partially or fully, depending on your preferred texture. -
Add cream & cheese
Stir in half-and-half and shredded cheddar. Cook over low heat until cheese is melted and soup is smooth. Season with salt and pepper. -
Serve
Ladle into bowls and top with crispy bacon bits and chopped chives or green onions.
Pro Tips ✨
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Extra richness: Add 2 oz cream cheese while stirring in the cheddar for a velvety texture
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Make ahead: Soup can be made a day early—just reheat gently and stir in extra cream before serving
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Variations: Swap cheddar for Gruyère or smoked cheese for a deeper flavor
Million-Dollar Soup is basically loaded baked potato soup in a bowl—creamy, cheesy, and irresistible.
I can also give you a lighter, healthier version that keeps all the “million-dollar” flavor without all the cream. Do you want me to do that?