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 enough water to cover 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 to develop flavor.

Step 3: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly to form a smooth roux. Cook for 2–3 minutes without browning.

Step 4: Gradually whisk the roux into the simmering soup base, stirring until the mixture thickens and becomes smooth.

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

Step 6: Gently fold the cooked potatoes into the soup, allowing them to warm through.

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 creamier, waxy consistency.

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for the roux.

Try turkey bacon and milk instead of heavy cream for a lighter, lower-fat soup.

Vegetarians can omit bacon and use vegetable broth; adding sautéed mushrooms enriches the flavor.

To achieve a smoother soup, blend partially with an immersion blender, or leave potatoes chunky for rustic texture.

Use freshly grated cheddar cheese to ensure smooth melting and better 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 maintain creamy texture. Avoid boiling to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared in advance and stored in the refrigerator for a few days. Reheat gently before serving and add fresh toppings when ready to eat.

What can I use instead of heavy cream?

You can substitute heavy cream with whole milk for a lighter soup or use half-and-half. Keep in mind the soup will be less rich and creamy but still tasty.