Description
A creamy, cheesy, and loaded potato soup with bacon and green onions, perfect for cozy comfort food.
Ingredients
- 4 medium-sized russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, grated
- 6 strips of bacon, cooked and crumbled
- 1/2 cup green onions, sliced, plus more for garnish
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Sprinkle in the flour and stir continuously to form a roux, cooking for 2 to 3 minutes until light golden.
- Gradually whisk in the chicken or vegetable broth until smooth. Bring to a gentle boil, whisking regularly.
- Add the diced potatoes and reduce heat to a simmer. Cook until tender, about 15 to 20 minutes.
- Stir in the heavy cream and milk, and heat through gently.
- Mix in the crumbled bacon, sliced green onions, and grated cheddar cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with additional bacon, green onions, and a sprinkle of cheddar cheese.
Notes
This soup reheats well and can be made ahead of time. Use gluten-free flour for a gluten-free version.