Description
A rich and creamy potato soup that’s perfect for warming up on a chilly day.
Ingredients
Scale
- 8 slices bacon (diced)
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 lbs Russet potatoes (peeled and cubed into 1-inch pieces)
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese (plus more for garnish)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Cook the bacon in a large Dutch oven or pot over medium heat until crispy. Remove and set aside on paper towels.
- Add the onion and celery to the pot, cooking until softened, about 5-7 minutes. Stir in garlic and cook for an additional minute.
- Melt the butter in the pot, then sprinkle in the flour, stirring constantly for about 2 minutes.
- Whisk in the chicken broth, ensuring no lumps remain. Add potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup to your desired thickness using a potato masher or immersion blender.
- Stir in the heavy cream, cheddar cheese, salt, and pepper, continuing to cook on low until cheese melts.
- Serve hot, garnished with crispy bacon, additional cheese, and green onions.
Notes
For a healthier version, consider using turkey bacon or reducing the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg