Ingredients
– 2 quarts (approximately 1.9 liters) water
– 8 cups (about 1.9 liters) chicken or beef broth
– 4 large diced potatoes
– 1 small diced onion
– 1 teaspoon salt
– 1 teaspoon pepper
– 3/4 cup (about 90 grams) flour
– 2 sticks (226 grams) butter
– 1 1/2 cups (360 ml) heavy cream
– 2 cups (210 grams) shredded Colby-Monterey Jack cheese
– 1 cup (120 grams) bacon bits
– 1 1/2 cups (about 90 grams) chopped green onions
Instructions
1-Peel and dice 4 large potatoes, then boil them in water until soft, about 10-15 minutes.
2-In a big pot, combine 8 cups of broth, 1 small diced onion, 1 teaspoon salt, 1 teaspoon pepper, and 2 quarts of water; simmer for 20 minutes.
3-Melt 2 sticks of butter in another pot and mix in 3/4 cup of flour to form a roux.
4-Add the roux to the broth slowly, stirring to avoid lumps, then pour in 1 1/2 cups of heavy cream.
5-Let the soup simmer for 20 more minutes, then stir in the potatoes.
6-Garnish and serve immediately for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥓 Use beef broth instead of chicken broth for a richer, more robust flavor that better complements the bacon and cheese
🥛 For a lighter version, substitute half and half for heavy cream and reduce the butter and flour by half
⏰ Save time by microwaving potatoes with skins on, rubbed with olive oil, before peeling and dicing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 980
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0.6
- Carbohydrates: 32
- Fiber: 3
- Protein: 15
- Cholesterol: 85