You can try to find a more comforting food than a bowl of creamy potato soup, studded with bacon, and topped with sharp cheddar cheese, but why bother? This is it. A bowl of coziness and it can be made in less than 40 minutes in one pot! Give it a try, unless you don’t love absolutely delicious soups made from whole ingredients.
Creamy, cheesy potato soup is a warm hug in a bowl!
- 5 slices Bacon, cut into one inch pieces (I just use kitchen scissors)
- 1 medium Yellow Onion, diced
- 1 tbs Garlic, minced
- 2 tbs Butter
- 1/4 cup Flour
- 4 cups Chicken Stock
- 2 cups Milk
- 1/3 cup Heavy Cream
- 5 large Russet Potatoes, peeled and cut into 1 inch cubes
- 1 tbs minced Chives, dry or fresh
- Salt and Pepper to taste
- Cook bacon in a soup pot over medium high heat until crispy. Remove from pan and reserve.
- Reduce heat to medium, add onion and sauté until translucent.
- Add butter, garlic, and flour and stir for about 2 minutes, until flour begins to turn golden.
- Add stock, milk, and cream and stir until well-combined. Add potatoes. Raise heat to medium high, allow to come to a boil and reduce heat to low to simmer, until potatoes are tender.
- Blend part of the soup, either with a stick blender, or by removing about three cups and using a blender or bullet. If using stick blender, about 15 seconds is perfect. You want to leave chunks of potatoes.
- Add chives, and salt and pepper to taste, and stir.
- To serve, top with reserved bacon, cheese, and chives.
**If you'd like this to be vegetarian, simply omit the bacon and add two additional tablespoons of butter when you sauté the onions. Use vegetable stock instead of chicken stock