Fall is here, and if you’re anything like me, you’ve already got fall on the brain. You’ve spent some time pinning fall decor, looking for Halloween costumes and checking out your supply closet for DIY supplies just in case. You’re probably also hunting for your next best cold weather recipe. Sure, chili is good, but everyone makes chili, all the time. So why not be different and try this awesome recipe.
Ultimate Potato Soup
- 1 pound bacon, sliced into large pieces
- 1 medium-sized sweet onion, chopped
- 6 tablespoons flour
- 2 32-ounce containers low-sodium chicken broth
- 6 pounds red potatoes, cut into bite sized pieces.
- 3 cups shredded cheddar cheese
- 2 cups whole milk (almond milk works, too)
- 2 cups heavy cream
- kosher salt & freshly ground black pepper
- toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, and whatever else you can come up with!
- Heat a stockpot to medium-high. Add bacon and cook until crisp. Be careful not to burn it or it will ruin the flavor of the soup. (Trust me, I’ve done it more than once.) Remove the bacon with a slotted spoon onto a plate lined with paper towels. Leave bacon grease in the pot.
- Reduce the heat to medium, and add the onions. Cook the onions until soft and translucent, about 5 minutes. Add the flour slowly over onions, stirring constantly until the flour is dissolved.
- Slowly pour in chicken stock while whisking until smooth.
- Add potatoes and bring to a boil. Simmer until potatoes are soft, about 20-30 minutes.
- Stir in cheese until melted and smooth.
- Add in the milk and heavy cream slowly. Bring to a simmer and cook for an additional 10 minutes until very hot.
- Add bacon that you set aside back into the soup.
The first time I made it, my husband ate all of it, in a day. Minus the bowl I had for myself. Then two days later asked me to make it again. He approves, so I’m convinced, it’s amazing. Try it for yourself and let us know if you do!