Servings: 6–8
Ingredients
- 2½ lbs russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ cup shredded cheddar cheese, optional
- 6 slices bacon, cooked and crumbled
- 2 tbsp fresh parsley or green onions, chopped
Method
- Melt the butter in a large pot over medium heat.
- Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- Slowly whisk in the chicken broth until smooth.
- Add the potatoes, salt, pepper, garlic powder, onion powder, and paprika.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Stir in the milk and heavy cream. Simmer gently for another 5–7 minutes. Do not let it boil.
- For a thicker soup, mash some of the potatoes directly in the pot with a potato masher.
- Stir in the cheddar cheese if using and cook until melted.
- Taste and adjust the seasoning.
- Serve hot, topped with crispy bacon and fresh parsley or green onions. 🥔🥓🧀