Ingredients
Scale
- 4 large russet or golden potatoes
- 2 1/2 cups chicken stock
- 1 cup cold water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3/4 cup cheddar cheese
- 8 slices of cooked turkey bacon (crumbled)
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced optional)
Instructions
- Dice the potatoes into bite-sized pieces and boil them in water until tender. Set aside.
- In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Simmer for about 20 minutes.
- In a saucepan, melt butter over medium heat and whisk in flour to create a roux. Cook for a few minutes.
- Gradually add the roux to the simmering broth while whisking until thickened.
- Stir in the heavy cream and let simmer for another 20 minutes.
- Incorporate the cooked potatoes into the soup mixture.
- Serve hot, garnished with cheddar cheese and crumbled turkey bacon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 740mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg