Description
A creamy and hearty potato soup with the richness of cream and smoky bacon, perfect for cold evenings.
Ingredients
- Water (enough to cover the potatoes and boil)
- 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, optional)
- 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
- Dice the potatoes into bite-sized pieces and boil until tender. Set aside.
- In a large pot, combine chicken stock, onions, salt, pepper, and water. Bring to a simmer for 20 minutes.
- Melt butter in a saucepan over medium heat. Whisk in flour until smooth, then cook for a couple of minutes.
- Incorporate the roux into the simmering broth, whisking to prevent lumps.
- Add heavy cream and stir gently. Simmer for another 20 minutes.
- Add the diced potatoes to the soup and stir well.
- Ladle soup into bowls, garnish with cheddar cheese, bacon bits, and green onions. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low to medium heat.