Description
A comforting and creamy soup made with chunks of potatoes, crispy bacon, and rich flavors that warms any chilly day.
Ingredients
Scale
- 4 slices thick-cut bacon, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, finely chopped
- 0.5 medium onion, finely chopped
- 2 pounds russet or gold potatoes, peeled and chopped (approximately 900 grams, about 6 medium)
- 1.5 teaspoons salt
- 2 cloves garlic, finely minced
- 1 teaspoon dried parsley
- 0.5 teaspoon dried dill
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground black pepper
- 3 cups low-sodium chicken broth (710 millilitres)
- 0.25 cup unsalted butter, melted (approximately 60 grams)
- 3 tablespoons all-purpose flour (approximately 24 grams)
- 1.5 cups milk (360 millilitres)
- 1 cup shredded Cheddar cheese (plus extra for topping, approximately 120 grams)
- Sliced green onions for garnish
Instructions
- In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon for 4 to 5 minutes until crisp. Remove bacon with a slotted spoon and drain on a paper-towel lined plate, leaving the rendered fat in the pot.
- Add carrots, celery, and onion to the pot with the bacon fat. Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is softened.
- Stir in salt, minced garlic, parsley, dill, thyme, and black pepper. Cook for 1 minute until fragrant.
- Add the chicken broth and chopped potatoes, scraping the bottom of the pot to incorporate any browned bits. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook for 10 minutes until the potatoes are tender.
- In a medium bowl or large glass measuring jug, whisk together melted butter and flour until a smooth paste forms. Gradually whisk in milk, scraping the sides to combine thoroughly.
- Microwave the milk mixture in 45 to 60 second intervals, whisking well after each, until thickened and bubbly. Reduce the interval as it thickens, taking care not to overheat.
- Once potatoes are tender, stir in the thickened milk mixture, 1 cup shredded Cheddar cheese, and most of the cooked bacon. Mix until smooth and heated through.
- Ladle soup into bowls and garnish with reserved bacon, additional Cheddar cheese, and sliced green onions as desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- Adjust seasonings to taste, adding more herbs or spices as preferred.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg