Description
A creamy, comforting potato cheese soup loaded with flavors from bacon, cheese, and fresh green onions.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup cooked bacon, crumbled
- 2 cups shredded Colby cheese
- 1 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 teaspoon olive oil
- 1/4 cup all-purpose flour
- 1/2 cup yellow onion, diced
- 6 cups chicken broth
- 10 ounces cream of chicken soup
- 1 cup sour cream
- 1/2 cup green onion, diced
Instructions
- In a large pot over medium-high heat, melt butter with olive oil. Add diced yellow onions and sauté for 3 to 4 minutes until translucent and softened.
- Lower heat to medium. Sprinkle in all-purpose flour and stir constantly for 2 to 3 minutes to create a smooth roux.
- Return heat to medium-high and gradually whisk in chicken broth and cream of chicken soup until smooth. Bring mixture to a gentle boil.
- Add diced potatoes to the pot. Simmer for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
- Remove pot from heat. Stir in crumbled bacon, shredded Colby cheese, sour cream, and heavy whipping cream until fully incorporated and creamy.
- Ladle soup into bowls and top with diced green onions for a fresh, savory flavor boost.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a richer flavor, use homemade chicken broth.
- You can substitute shredded cheese with your favorite cheese variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg