Description
A creamy and comforting potato soup that’s perfect for cozy evenings and family gatherings.
Ingredients
Scale
- Water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes
- 8 slices of cooked and crumbled bacon
- 2 1/2 cups chicken stock (or broth)
- 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
- 1/4 cup diced green onions
- 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. Boil them in water until tender, then set aside.
- In a large pot, mix together chicken stock, diced onions, salt, pepper, and water. Bring to a gentle simmer over medium heat for about 20 minutes to let the flavors meld.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until it forms a smooth paste. Let it cook for a couple of minutes to eliminate the raw flour taste.
- Slowly add the roux to the simmering broth while whisking to prevent lumps. This creates a thick and creamy base.
- Slowly pour in 3/4 cup of heavy cream, stirring gently to enrich the soup.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
- Once it’s thickened to your liking, gently add in the diced potatoes and stir evenly.
- Ladle the soup into bowls and top each serving with Colby-Monterey Jack cheese, crispy bacon bits, and green onions for that perfect finishing touch.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Feel free to experiment with different toppings and cheese varieties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg