Description
A creamy potato soup enriched with bacon and cheese, perfect for chilly evenings.
Ingredients
- Water (enough to cover the potatoes)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms.
- Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming.
- Pour in approximately 3/4 cup of heavy cream, stirring gently as you do so.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Once the soup has thickened to your liking, gently add the diced potatoes.
- Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and green onions.
- Serve the soup hot and enjoy!
Notes
For a creamier consistency, use a potato masher to blend some of the potatoes with the broth.
