Ingredients

Water (enough 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 water 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 cold water. Simmer over medium heat for 20 minutes.

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 continuously until the soup thickens and becomes smooth.

Step 5: Stir in the heavy whipping cream and simmer the soup gently for another 20 minutes, stirring occasionally to prevent sticking.

Step 6: Gently fold the cooked potatoes into the soup, 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 added flavor and texture.

Tips & Variations

Use russet potatoes for a fluffier texture or Yukon Golds for a creamy, buttery consistency.

For a gluten-free version, replace all-purpose flour with gluten-free flour or cornstarch to make the roux.

Omit bacon and use vegetable broth for a vegetarian-friendly soup; add smoked paprika or sautéed mushrooms for extra flavor.

To achieve a smoother texture, use an immersion blender to partially blend the soup before adding potatoes back in.

Substitute milk for heavy cream and turkey bacon for a lighter alternative without sacrificing flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Note that cream-based soups may thicken upon refrigeration—add a splash of milk or broth when reheating if needed to adjust consistency.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes provide the best texture and flavor, but if using frozen, thaw completely and drain any excess moisture before adding to the soup to prevent thinning the broth.

How do I make this soup thicker or thinner?

To thicken, simmer the soup longer uncovered to reduce liquid or add a bit more roux made from butter and flour. To thin, add additional chicken stock or water until you reach the desired consistency.