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Potato Soup

A rich, creamy potato soup featuring bacon, cheddar cheese, and a simple roux that brings comfort and flavor to any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 large russet or golden potatoes Diced into bite-sized pieces
  • 8 slices bacon Cooked and crumbled
  • 2.5 cups chicken stock Can use chicken broth
  • 3/4 cups heavy whipping cream Plus more for topping, optional
  • 1 cup cold water To help cover the potatoes
Roux Ingredients
  • 1/2 cup butter For the roux
  • 1/3 cup all-purpose flour
Seasoning and Garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup green onion Diced
  • 1/2 sweet yellow onion optional, diced
Additional Toppings
  • to taste Colby-Monterey Jack cheese For serving
  • to taste extra bacon Reserved for garnish
  • to taste sour cream or hot sauce Optional for serving

Method
 

Preparation
  1. Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Set aside.
Cooking Broth
  1. In a large pot, combine broth, diced onions, salt, pepper, and water. Bring to a gentle simmer over medium heat for about 20 minutes.
Preparing the Roux
  1. In a separate saucepan, melt butter over medium heat. Gradually whisk in flour until a smooth paste forms. Cook for 2-3 minutes.
Combining Ingredients
  1. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps.
  2. Pour in the heavy cream, stirring gently. Allow to simmer for another 20 minutes.
  3. Gently add the diced potatoes and stir well.
Serving
  1. Ladle the soup into bowls and garnish with cheese, bacon bits, and green onions. Serve hot.

Notes

Use a mix of potato types for balance in texture and flavor. Store leftovers in an airtight container for 3-4 days or freeze for longer storage. Reheat gently to maintain consistency.