Prep time: 15 mins | Cook time: 30 mins | Servings: 6
Ingredients
- The Base:
- 6–8 large Russet potatoes, peeled and cubed.
- 1 medium onion, diced.
- 4 cups chicken or vegetable broth.
- 2 cups whole milk or heavy cream for extra richness.
- The Thickener:
- 4 tbsp unsalted butter.
- 1/4 cup all-purpose flour.
- The Flavor Trio:
- 1.5 cups shredded Sharp Cheddar cheese.
- 1/2 lb bacon, cooked until crispy and crumbled.
- 1/4 cup fresh green onions or chives, chopped.
- Seasoning:
- 1 tsp garlic powder.
- Salt and black pepper to taste.
Instructions
- Boil: In a large pot, combine the cubed potatoes, diced onion, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.
- Make the Roux: While the potatoes simmer, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk or cream until smooth and slightly thickened.
- Combine: Stir the creamy milk mixture into the large pot with the potatoes. For a creamier texture, use a potato masher to lightly crush some of the potatoes directly in the pot.
- Season: Stir in the garlic powder, salt, and pepper. Let the soup simmer for another 5–10 minutes as it thickens.
- Add the Goodies: Stir in half of the shredded cheese and half of the crumbled bacon until the cheese is completely melted.
- Serve: Ladle the soup into bowls. Top generously with the remaining Cheddar cheese, crispy bacon bits, and a sprinkle of fresh green onions.