Active Time: 55 MinsTotal Time55 Mins
Yield: Serves 8
Warm up with this rich and indulgent soup. Our Cheesy Potato Soup with Bacon feeds a crowd, freezes well, and it comes together in a single Dutch oven. Melted yellow Cheddar makes a great finishing touch. If you prefer to buy only one type of cheese, then add extra white Cheddar.
Ingredients
- 1bunch scallions
- 1(12-oz.) pkg. bacon, roughly chopped
- 3 pounds russet potatoes, peeled and cut into 1/4-inch pieces (7 to 8 cups)
- 2 cups chopped yellow onion (from 1 large onion)
- 3 tablespoons butter
- 3small garlic cloves, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 8 ounces white Cheddar cheese, shredded (about 2 cups)
- 1/2 cup heavy cream
- 2 ounces yellow Cheddar cheese, shredded (about 1/2 cup), for topping
How to Make It
Step 1
Chop scallions, separating green and white parts. Set aside.
Step 2
Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
Step 3
Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
Step 4
Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
Step 5
Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.
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