Creamy Potato Soup (Printable Format)

A hearty potato soup loaded with tender potatoes, crispy bacon, and cheese. Made creamy with heavy cream and butter, topped with fresh green onions.

# What You'll Gather:

01 - Large russet or golden potatoes, 4.
02 - Bacon, cooked and crumbled, 8 slices.
03 - Chicken stock or broth, 2 1/2 cups.
04 - Cold water, 1 cup.
05 - Cheddar cheese, shredded, 3/4 cup plus more for topping.
06 - Heavy whipping cream, 3/4 cup.
07 - Butter, 1/2 cup.
08 - All-purpose flour, 1/3 cup.
09 - Green onions, diced, 1/4 cup.
10 - Sweet yellow onion, diced, 1/2 (optional).
11 - Salt, 1/2 teaspoon.
12 - Ground black pepper, 1/2 teaspoon.
13 - Water for boiling potatoes, as needed.

# Step-by-Step Instructions:

01 - Cut potatoes into bite-sized pieces and boil until tender. Set aside.
02 - Simmer broth, onions, salt, pepper, and water in large pot for 20 minutes to blend flavors.
03 - Melt butter in separate pan, whisk in flour until smooth. Cook 2 minutes to remove raw flour taste.
04 - Whisk roux into simmering broth. Add cream and simmer 20 minutes until thickened.
05 - Add cooked potatoes to thickened soup. Top servings with cheese, bacon, and green onions.

# Important Tips:

01 - Keep stirring to prevent sticking.
02 - Add toppings just before serving.
03 - Can use either type of potato.

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