Creamy Cheddar-Potato Soup with Bacon

By nlhartman

Feeds a crowd and freezes well.

Ingredients

• 1 bunch scallions
• 1 12 oz. pkg. bacon, roughly chopped
• 3 lb. russet potatoes, peeled and cut into 1/4 inch pieces(7 to 8 cups)
• 2 c. chopped yellow onion(from 1 large onion)
• 3 T. butter
• 3 small garlic cloves, chopped
• 1/4 c. all purpose flour
• 1 t. kosher salt
• 1/2 t. black pepper
• 6 c. chicken broth
• 8 oz. white cheddar cheese, shredded(about 2 cups)
• 1/2 c. heavy cream
• 2 oz. yellow Cheddar cheese, shredded(about 1/2 cup). for topping

Details

Servings 8
Preparation time 55mins
Cooking time 55mins
Adapted from

Preparation

Step 1

1. Chop scallions, separating green and white parts. Set aside.
2. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crispy, 10-15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 T. of bacon drippings in Dutch oven.
3. Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium heat until onions are slightly softened, 5-6 minutes. Add flour, salt and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
4. Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white cheddar and cream, stirring until cheese melts. Keep warm.
5. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.