The creamiest potato soup, without cream! Potatoes give this soup its beautiful texture; bacon and cheese give it flavor. Recipe very slightly adapted from Gimme Some Oven.
Prep Time:0 hours
Cook Time:0 hours
Total Time:45 minutes
Yield:6 servings 1x
6 slices uncooked bacon, chopped
3 tablespoons reserved bacon grease or butter
1 cup diced sweet onion (about half of a medium onion)
1/4 cup flour
2 cups chicken broth
2 cups milk, room temperature
1.5 pounds potatoes, cubed
1 cup shredded sharp cheddar cheese
1/2 light sour cream or Greek yogurt
1 teaspoon salt
1/2 teaspoon ground black pepper
Toppings: Sliced chives or green onions, reserved bacon, extra cheese, extra sour cream
Heat a Dutch oven or large pot over medium. Cook chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside. Pour away the bacon grease, keeping about 3 tablespoons for the next stage (or use butter instead).
Cook the onion in the reserved grease / butter until transparent, 3-5 minutes. Stir in the flour and let it cook for about a minute. Slowly add the chicken broth, stirring constantly to get the lumps out. Add the milk and potatoes and give a quick stir to combine.
Bring the mix to a simmer. Simmer for about 15 minutes or until the potatoes are soft when you stick ‘em with a fork. Use a regular or immersion blender to turn the potatoes into creamy perfection.
Return soup to pot, if it wasn’t there already. Stir in cheese, sour cream, and some of the bacon (save some for topping). Ladle into bowls—bread bowls for bonus!—and top with reserved bacon, chives, and whatever else your happy heart desires.