Description
A rich and creamy potato soup inspired by classic comfort recipes—loaded with tender potatoes, cheese, and bacon for a hearty, satisfying bowl.
Ingredients
Soup Base
- 4 cups potatoes (peeled and diced)
- 1 small onion (chopped)
- 3 cups chicken broth
Roux and Cream Mixture
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Add-ins and Seasoning
- 1 cup shredded cheddar cheese
- 4 slices bacon (cooked and crumbled)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook Potatoes and Onion: In a pot, combine the peeled and diced potatoes, chopped onion, and chicken broth. Cook until the potatoes and onions are tender, about 10 to 15 minutes.
- Make the Roux: In a separate pan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for a minute or two to eliminate the raw flour taste.
- Add Milk and Cream: Slowly pour in the milk and heavy cream while whisking continuously. Continue to whisk until the mixture thickens into a smooth, creamy consistency.
- Combine Mixtures: Pour the creamy milk and cream mixture into the pot with the cooked potatoes and onions, stirring well to combine.
- Melt Cheese: Stir in the shredded cheddar cheese until fully melted into the soup, creating a rich and cheesy texture.
- Add Bacon and Season: Fold in the cooked and crumbled bacon. Season the soup with salt and black pepper to taste.
- Mash or Leave Chunky: For a thicker soup, mash some of the potatoes slightly with a potato masher or fork; alternatively, leave the soup chunky for texture variety.
- Serve Hot: Ladle the soup into bowls and serve immediately, optionally topping with extra cheese, bacon, and chives.
Notes
- Top with extra cheese, bacon, and chopped chives for added flavor and presentation.
- For a lighter version, substitute heavy cream with additional milk.
- Blend part of the soup to enhance creaminess while retaining some texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
