Ingredients
Scale
- 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)
- 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 broth, diced onions, salt, pepper, and enough water. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt 1/2 cup of butter. Gradually whisk in 1/3 cup of flour to form a smooth paste, cooking for a couple of minutes.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps.
- Pour in the heavy cream, stirring gently to enrich the soup.
- Simmer for an additional 20 minutes, stirring occasionally.
- Gently add the diced potatoes to the soup, stirring to distribute.
- Ladle into bowls and garnish with extra cheese, crumbled bacon, and green onions. Serve hot.
Notes
Use starchy potatoes for a thicker texture. If the soup thickens too much after cooling, add water or stock when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
Keywords: potato soup, creamy soup, comfort food, hearty meal, Outback copycat