Ingredients
6 medium Russet potatoes, peeled and diced
4 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup bacon bits
2 tablespoons chopped chives
Instructions
- Dice the potatoes into small chunks. In a large pot or Dutch oven, bring water to a boil and cook the potatoes until soft, about 20 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Add diced onion and minced garlic. Cook, stirring occasionally, until the onion is soft and translucent.
- Stir in the flour and cook, stirring frequently, for about 5 minutes until the mixture thickens and lightly browns.
- Pour in the chicken broth and water. Season with salt and pepper. Stir to combine and bring to a boil. Reduce heat, then add the heavy cream and cooked potatoes. Simmer for 5 minutes.
- Ladle the soup into bowls and top with shredded cheddar cheese, bacon bits, and chopped chives. Serve warm.
Notes
- Use vegetable broth and omit bacon for a vegetarian version.
- For a spicier version, add a pinch of smoked paprika or hot sauce.
- Store in the fridge for up to 7 days; not recommended for freezing.
- To thicken soup, simmer longer or add a cornstarch slurry.
- Use leftover baked potatoes for extra convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
