Description
A warm, creamy potato soup with layers of flavor from crispy bacon, cheddar cheese, and heavy cream, bringing comfort on chilly evenings.
Ingredients
Scale
- 4 large russet or golden potatoes
- Water (enough to cover the potatoes; discard after boiling)
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 8 slices of bacon (cooked and crumbled)
- 1/4 cup green onions (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil them until tender, then set aside.
- In a large pot, mix the chicken stock, diced onions, salt, pepper, and cold water. Simmer over medium heat for about 20 minutes.
- Melt half a cup of butter in a separate saucepan over medium heat. Gradually whisk in one-third cup of flour to create a smooth paste.
- Slowly add the roux to the simmering broth, whisking continuously to avoid lumps.
- Incorporate 3/4 cup of heavy cream, stirring gently.
- Let the soup simmer for an additional 20 minutes, stirring occasionally.
- Stir in the diced potatoes to combine.
- Ladle the soup into bowls and garnish with cheddar cheese, bacon bits, and finely chopped green onions.
Notes
Serve hot and consider pairing with crusty bread or a fresh salad. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: potato soup, comfort food, creamy soup, family recipe
