Bacon Cheddar Potato Soup Recipe

Ingredients for Bacon Cheddar Potato Soup

• Onion
• 2 stalks celery, chopped
• 8 ounces (1 cup) unsalted butter
• 2 pounds russet potatoes, peeled and cubed
• Chicken Broth
• Sharp Cheddar Cheese
• Whipping Cream
• 1 cup water
• 1/2 cup cooked bacon, crumbled
• 1/4 cup all-purpose flour
• White Pepper
• 1/4 teaspoon paprika
• Dried Parsley
• Seasoned Croutons

How to Make Bacon Cheddar Potato Soup

1. Chop the onion and celery. If using a food processor, pulse briefly to avoid over-processing.
2. In a large saucepan or Dutch oven, melt 8 ounces (1 cup) of butter over medium heat. Add the onion and celery and sauté until softened, about 5-7 minutes.
3. Add the cubed potatoes and chicken broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
5. While the potatoes simmer, make the roux: In a separate small saucepan, melt the remaining 4 ounces (1/2 cup) of butter over low heat. Whisk in the flour and cook, stirring constantly, until the mixture is a light golden brown (about 2-3 minutes). Set aside.
6. To the cooked potato mixture, gradually whisk in 1 cup of water and the heavy cream. Then, whisk in the roux until the soup thickens to your desired consistency.
7. Stir in the shredded cheddar cheese, crumbled bacon, parsley, black pepper, and paprika.
8. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Remove from heat.
9. Garnish with croutons, if desired. Serve hot and enjoy!