About the bacon: I like to cook bacon in the oven – it’s mess-free and foolproof. If you would like to do the same, arrange bacon strips on a parchment-lined baking sheet and roast at 400 degrees for 15 minutes, until crisp but still chewy (or slightly longer for crispy bacon).
Creamy Potato Soup with Bacon and Cheddar
Note: This soup thickens as it cools so, if you have leftovers, thin the soup with a little water or broth when reheating.
4 cups chicken broth
4 cups peeled and diced Russet potatoes (about 2 large potatoes); chop into 1/2-inch cubes
1 cup diced leeks or yellow onion
1 cup peeled and diced carrots
1 cup diced celery (2 stalks)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoon all-purpose flour
1 cup milk (I used 2 %)
Diced cooked bacon, shredded cheddar cheese, chopped green onions or chives
In a large stock pot or Dutch oven, combine the broth, potatoes, leeks, carrots, and celery. Season with salt and pepper to taste. Cover and set the pot over medium-high heat. Bring to a boil (it will take about 8 to 10 minutes to reach a boil over medium-high). Reduce the heat to medium, cover, and cook for 20 more minutes, until the potatoes are very soft.
Meanwhile, melt the butter in a medium saucepan over medium heat. When the butter is bubbly, whisk in the flour. Cook for 1 minute, whisking constantly. Gradually whisk in the milk. Cook until the mixture bubbles and thickens, whisking frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
Once the potatoes are soft, stir in the milk mixture. Use a potato masher or fork to mash some of the potatoes (mash as many as desired depending on how chunky you want your soup. Season to taste with salt and pepper.
Ladle the soup into serving bowls and top with the bacon, cheddar cheese and green onions.