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 them until tender. Set aside.
- In a large pot, combine the broth, diced onions, salt, pepper, and enough cold water to cover. Simmer for about 20 minutes.
- Melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux and cook for a couple of minutes.
- Slowly add the roux to the simmering broth while whisking to avoid lumps.
- Pour in the heavy cream, stirring gently, and let the soup simmer for another 20 minutes.
- Once thickened, add the diced potatoes and stir well.
- Serve hot, garnished with cheddar cheese, crumbled bacon, and green onions.
Notes
For added flavor, use smoked bacon and consider mixing in spices like garlic powder or paprika. You can also customize the thickness by adjusting the chicken broth and cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Non-Vegetarian