Description
This recipe makes a creamy potato soup loaded with bacon, cheese, and chives.
Ingredients
Scale
- 6 slices bacon, cut into 1/2-inch pieces
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 large russet potatoes, peeled and diced
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup chopped fresh chives
Instructions
- Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
- Melt butter in the reserved bacon grease over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until thickened.
- Stir in salt, pepper, garlic powder, and onion powder.
- Add diced potatoes to the soup. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
- Remove from heat. Mash about half of the potatoes with a potato masher or fork to thicken the soup.
- Stir in 1 cup of Cheddar cheese until melted.
- Ladle soup into bowls. Top with remaining Cheddar cheese, cooked bacon, and fresh chives.
Notes
- For a smoother soup, use an immersion blender to blend a portion of the soup before adding the cheese.
- Adjust seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675