Description
Cheesy Potato Soup
Ingredients
4 large russet potatoes (peeled and diced)
6 slices bacon (cooked and crumbled)
1 small onion (chopped)
3 cloves garlic (minced)
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup heavy cream (or milk)
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
2 green onions (sliced, for garnish)
Directions
Cook bacon in a large pot over medium heat until crispy. Remove and crumble.
Add butter to the pot. Sauté onion and garlic until softened.
Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
In a small bowl, mix flour with a bit of broth to make a slurry. Stir it into the soup to thicken.
Add cheddar cheese and heavy cream. Stir until melted and creamy.
Season with salt and pepper to taste.
Top with crumbled bacon, green onions, and extra cheese before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 450 kcal per serving
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