Ingredients
Equipment
Method
- Place the cubed potatoes in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.5-6 medium Yukon Gold potatoes, 4 cups chicken broth
- While the potatoes are cooking, melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.2 tablespoons butter, 2 tablespoons all-purpose flour
- Gradually whisk the roux into the potato mixture. Stir continuously to prevent lumps.
- For a smoother soup, use an immersion blender to partially blend the potatoes. You can also use a regular blender, but be careful transferring the hot soup. Leave some chunks for texture.
- Stir in milk, heavy cream, cheddar cheese, salt, and pepper. Heat through, stirring until the cheese is melted and the soup is heated through. Do not boil.1 cup milk, 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Stir in most of the cooked, crumbled bacon. Reserve some for garnish.4 slices bacon
- Ladle the soup into bowls and garnish with remaining crumbled bacon, shredded cheddar cheese, and chopped green onions. Add a dollop of sour cream or Greek yogurt if desired.4 slices bacon, 1/2 cup shredded cheddar cheese, 1/4 cup chopped green onions, Sour cream or Greek yogurt
Notes
Optional: Sour cream or Greek yogurt for topping