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
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.
- Add onion and celery to the pot with bacon drippings and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Melt butter, sprinkle flour over vegetables, and stir constantly for 2 minutes.
- Slowly whisk in chicken broth, ensuring no lumps remain.
- Add cubed potatoes, bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Partially blend the soup to desired consistency with a potato masher or immersion blender.
- Stir in heavy cream, cheddar cheese, salt, and pepper, cook until cheese is melted, avoiding boil.
- Ladle into bowls and top with reserved bacon, extra cheese, and green onions.
Notes
For best texture, ensure bacon is very crispy and adjust seasoning to taste at the end. For a vegetarian version, skip the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: comfort food, potato soup, creamy soup, easy recipes