Easy Cheesy Potato Bacon Soup
Ingredients
The soup base
-
12
ounces
uncooked bacon, sliced into ¾-inch pieces
-
½
medium
onion, diced small
-
2
ribs
celery, diced small
-
2
large
russet potatoes, peeled and diced medium (about 4 cups)
-
4
cups
chicken broth (2 15oz cans)
The cheese sauce
-
5
tablespoons
butter
-
¼
cup
all-purpose flour
-
2
cups
milk
-
6
ounces
shredded cheddar cheese (about 1 ½ cups)
-
¼
teaspoon
black pepper
-
Salt
to taste
Toppings (optional)
-
sour cream
-
sliced green onions
Instructions
- Cook the chopped bacon in a large pot until cooked through but slightly crispy, then set aside.
- Spoon off excess bacon grease, leaving about 1 tablespoon, and sauté onions and celery until translucent.
- Add potatoes and chicken broth, then simmer until potatoes are fork-tender. Smash about half of the potatoes.
- In a separate pot, make a roux with butter and flour, then gradually whisk in milk until thickened. Stir in cheese until melted.
- Combine the cheese sauce with the soup, add salt and pepper to taste, and mix in most of the bacon.
- Serve the soup topped with sour cream, reserved bacon, green onions, and additional cheese if desired.
Nutrition Facts (estimated)
Servings
5 to 6 servings
Calories
617
Total fat
40g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
90mg
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