Ingredients
Scale
- 4 large russet potatoes, peeled and cubed or scooped out.
- 8 slices bacon, cooked and chopped
- 1 small onion, diced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 tsp each salt, pepper and garlic powder or use my All Day Seasoning that has onion and butter as well.
- Green onions, sliced for garnish
Instructions
- Bake 4 large russet potatoes in the oven at 400°F for an hour or until softened. Set aside to cool down.
- In a large pan over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, reserving a few tablespoons of bacon fat.
- Add bacon fat to the pot, then sauté a finely diced onion until soft and translucent, about 3–4 minutes.
- Melt butter into the pot then stir in the flour and cook for 1–2 minutes to form a roux. Make sure everything is well combined.
- Slowly whisk in the milk and heavy cream until smooth. Let the mixture simmer until slightly thickened. Add chicken broth.
- Scoop out the insides of the potatoes and add them along with salt, pepper, and garlic powder. Stir to combine.
- Simmer for 10–15 minutes, lightly mashing some of the potatoes to thicken the soup.
- Stir in the shredded cheddar cheese and half the bacon.
- When serving add extra bacon, cheddar cheese and garnish with sliced green onions. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American