Ingredients
- 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, optional)
- 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
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Instructions
- Dice the potatoes into bite-sized pieces. Boil them in enough water to cover until tender. Drain and set aside for later use. Keep them warm.
- In a large pot combine the chicken stock, diced onions, salt, pepper, and 1 cup cold water. Bring to a gentle simmer over medium heat. Let it cook for about 20 minutes.
- In a separate saucepan melt 1/2 cup of butter over medium heat. Whisk in 1/3 cup of flour until a smooth paste forms. Cook the roux for a couple of minutes.
- Whisk the roux into the simmering broth until no lumps remain. This will thicken the soup.
- Pour in approximately 3/4 cup of heavy cream while stirring gently. Let the soup simmer for an additional 20 minutes.
- Gently add the diced potatoes. Stir well to distribute them evenly.
- Taste and adjust salt and pepper if needed. If desired, fold in 3/4 cup cheddar cheese now.
- Ladle soup into bowls. Top with crispy bacon bits and chopped green onions.
- Serve hot and enjoy.
Notes
- This soup can be made ahead of time and reheated. For a lighter option, use half and half instead of heavy cream.