Ingredients

The following ingredients have 10 Servings
  • 6-8 slices bacon (chopped into 1/2" pieces)
  • 1 medium onion (diced)
  • 4 tablespoons flour
  • 2 quarts chicken broth ((8 cups))
  • 10 Yukon gold potatoes (peeled and cut into 1" cubes)
  • 2 cups half and half
  • 2 cups sharp cheddar cheese (shredded)
  • kosher salt (to taste)
  • ground black pepper (to taste)
  • shredded cheese (for garnish, optional)
  • sour cream (optional)
  • green onion (for garnish, optional)

Instruction

  • Place bacon pieces in a soup pot or Dutch oven and cook over medium-high heat until bacon is crispy.
  • Carefully remove bacon from the pot and place on a paper towel to drain. Set aside. Pour off most of the grease from the pot but leave about 3-4 tablespoons of the grease in the pot. Do not wipe clean. 
  • Add diced onion to the pot and sauté until onions become soft and clear.
  • Sprinkle flour over the onions and stir well to become combined. Reduce heat to medium-low and cook for 3 minutes. 
  • Slowly add chicken broth, whisking constantly with a large whisk. Bring to a boil. 
  • Add diced potatoes and reduce heat. Simmer potatoes for 10-12 minutes or until potatoes are tender, stirring often.
  • Add half and half and stir until well combined.
  • Carefully place half of the soup in a blender or food processor and blend until smooth. Be careful not to overfill the blender. You may want to do this in batches.
  • Add the blended mixture back to the soup pot and stir in shredded cheese and cooked bacon. Add salt and pepper to taste. 
  • Place in individual bowls and garnish with additional shredded cheese, sour cream, and/or chopped green onion.