Description
A warm, savory potato soup with a creamy base, topped with crispy bacon and green onions, perfect for chilly evenings.
Ingredients
Scale
- Water — enough to cover the potatoes for boiling
- 4 large russet or golden potatoes, diced into bite-sized pieces
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock (or chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, shredded (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup (1 stick) butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced (for garnish)
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
Instructions
- Prepare potatoes: Dice the potatoes and place them in a pot, cover with water, salt lightly, and boil until tender, about 10–12 minutes. Drain and set aside.
- Build the base: In a large pot, combine chicken stock, diced sweet onion (if using), cold water, salt, and pepper. Simmer for about 20 minutes.
- Make the roux: In a separate saucepan, melt butter and whisk in flour until smooth. Cook for 2 minutes without browning.
- Thicken the soup: Slowly add the roux to the simmering broth, whisking continuously until thickened.
- Enrich the soup: Stir in heavy whipping cream and simmer for an additional 15–20 minutes.
- Add potatoes: Gently fold the cooked potatoes into the thickened soup.
- Finish and serve: Stir in cheddar cheese until melted. Adjust seasoning, and garnish with bacon and green onions.
Notes
For a lighter version, use half-and-half in place of heavy cream. To make it vegetarian, substitute vegetable broth and omit bacon. Use cornstarch for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4.5g
- Protein: 14g
- Cholesterol: 85mg