Description
Hearty potato soup from grandma’s kitchen blends creamy russet potatoes with smoky bacon and fresh chives. Rich flavors and comforting textures welcome you to a classic American comfort meal.
Ingredients
Scale
- 4 potatoes (russet or Yukon Gold), peeled and diced
- 6 strips bacon, thick-cut, cooked and crumbled
- 2 cups (8 oz) cheddar cheese, sharp, shredded
- 4 tablespoons unsalted butter
- 1 onion, yellow, medium, finely diced
- 3 garlic cloves, minced
- 4 cups chicken broth, low-sodium
- 2 cups milk, whole or half-and-half
- 1/2 cup heavy cream (optional)
- 1/4 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- 1 carrot, diced (optional)
- 2 celery stalks, diced (optional)
- Ham or smoked sausage, diced (optional)
- Thyme, to taste (optional)
- Rosemary, to taste (optional)
- Cayenne pepper, to taste (optional)
- Green onions or chives, thinly sliced (for garnish)
- Sour cream (optional)
Instructions
- Heat butter in a large pot over medium heat, gently sautéing diced onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Sprinkle flour over the softened onion mixture, stirring continuously to create a smooth roux that prevents lumps and develops a rich, nutty flavor for about 1-2 minutes.
- Pour chicken broth into the pot, adding cubed potatoes, and allow the mixture to simmer on low heat for 15-20 minutes until potatoes become tender and easily pierced with a fork.
- Reduce heat to low, slowly incorporate milk and cream, stirring gently to prevent scorching, then gradually blend in shredded cheese until completely melted and creating a silky, creamy consistency.
- Fold in crispy crumbled bacon, then season with salt and pepper, tasting and adjusting the seasoning to achieve a balanced, robust flavor profile.
- Transfer the soup to serving bowls, garnishing with finely chopped green onions or chives, and offer additional toppings like extra cheese, crisp bacon bits, and a dollop of sour cream for personalized enjoyment.
Notes
- Gently cook flour with butter to eliminate raw flour taste and create a rich, smooth base for your soup.
- Choose starchy potatoes like Russet or Yukon Gold for creamier, more velvety texture that breaks down perfectly during simmering.
- Remove pot from heat before adding cheese to prevent grainy texture and ensure silky, even melting.
- Swap dairy milk with unsweetened almond or oat milk for lactose-free version, and use turkey bacon for lower-fat alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 85 mg