Ingredients
- 6 large russet potatoes, peeled and diced
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 8 slices bacon, diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 3 green onions, sliced
For garnish:
- Extra bacon crumbles
- Shredded cheese
- Chopped green onions
- Cracked black pepper
Instructions
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In a large Dutch oven, cook diced bacon until crispy. Remove and set aside.
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In bacon fat, sauté onion, carrots, and celery until softened.
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Add garlic and cook for 1 minute until fragrant.
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Add butter and flour, stirring to create a roux.
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Cook for 2 minutes.
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Gradually whisk in chicken broth, milk, and cream.
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Add diced potatoes and bring to a simmer.
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Cook for 15-20 minutes until potatoes are tender.
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Mash some potatoes against the pot side for thicker texture.
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Stir in cheese until melted.
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Add sour cream and half the bacon.
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Season with salt and pepper to taste.
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Serve hot, topped with reserved bacon, cheese, and green onions.
Dip your spoon into this Hearty Potato Soup and watch as the creamy, potato-rich broth steams with promises of comfort and satisfaction! Each spoonful delivers a perfect balance of tender potatoes, smoky bacon, and melted cheese, all swimming in a velvety base that warms you from the inside out. Whether you’re battling winter blues or just craving a bowl of pure comfort, this soup transforms humble spuds into liquid gold. So grab your biggest pot, sharpen those knives, and get ready to simmer up a batch of soul-warming goodness that’ll have everyone asking for seconds!
