Ingredients

Enough water to cover the potatoes for boiling

4 large russet or golden potatoes

8 slices of bacon, cooked and crumbled

2 1/2 cups chicken stock or chicken broth

1 cup cold water

3/4 cup cheddar cheese (plus extra 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

Step 1: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Drain and set aside.

Step 2: In a large pot, combine chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of water. Simmer over medium heat for 20 minutes to develop flavor.

Step 3: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly until a smooth roux forms. Cook for 2 to 3 minutes without letting it brown.

Step 4: Gradually whisk the roux into the simmering soup base, stirring until the soup thickens and becomes smooth.

Step 5: Stir in the heavy whipping cream and simmer for another 20 minutes, stirring occasionally.

Step 6: Gently fold in the cooked potatoes, allowing them to warm through without breaking apart.

Step 7: Serve the soup hot, topped with shredded cheddar cheese, crispy bacon bits, and diced green onions for a delicious finishing touch.

Tips & Variations

For a smoother texture, use an immersion blender to puree part of the soup before adding the potatoes.

Substitute gluten-free flour or cornstarch to make this soup gluten-free.

Use turkey bacon and milk instead of heavy cream for a lighter version.

Omit bacon and replace chicken stock with vegetable broth for a vegetarian-friendly option.

Add sautéed mushrooms or smoked paprika for extra depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Avoid boiling after adding cream to maintain a smooth texture. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes are ideal for a fluffier texture, while golden potatoes offer a creamier, waxier feel. Both work well in the soup depending on your preference.

How can I make this soup thicker or thinner?

To thicken, simmer the soup uncovered for a bit longer or add a little more roux (butter and flour mixture). To thin, simply add extra chicken stock or water a little at a time until you reach the desired consistency.