Description
A thick, rich, and velvety potato soup loaded with smoky bacon, sharp cheddar cheese, and smooth sour cream.
Ingredients
12 strips Wright's Hickory Smoked bacon
2 tbsp butter
1/3 cup King Arthur all-purpose flour
6 cups milk
2 cups broth
2 lb potatoes, peeled and diced into 1/2-inch cubes
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup cheddar cheese, shredded
3/4 cup full-fat sour cream
Black pepper to taste
2 tbsp fresh chives, finely snipped
Instructions
Step 1: Fry the bacon in a large Dutch oven until crisp. Remove bacon and crumble, reserving the drippings in the pot.
Step 2: Add butter to the drippings, then whisk in flour to create a roux. Cook for 1-2 minutes.
Step 3: Slowly whisk in milk and broth until smooth and thickening begins.
Step 4: Add diced potatoes and spices. Simmer for 15-20 minutes until potatoes are tender.
Step 5: Mash a portion of the potatoes for thickness, then stir in cheddar and sour cream.
Step 6: Serve hot topped with bacon and chives.
Notes
Use Russet potatoes for a thicker soup and Yukon Gold for a creamier texture. Always hand-shred your cheese for the best melt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
