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Cream of Potato Soup with Cheddar and Bacon Bits

Jerry Countouris
This creamy soup is rich, heart, and delicious!
5 from 1 vote
Print Recipe
Course Soup

Ingredients
  

  • 1/2 onion, finely diced
  • 5 medium-large potatoes, peeled and cut into small chunks
  • 4 oz chicken or vegetable broth base dissolved in 1 quart (4 cups) of hot water
  • 1/2 gallon whole milk
  • 1 cup flour
  • 2 cups grated cheddar cheese
  • 1 cup real bacon bits
  • 1/2 tsp garlic powder
  • 1/2 tsp white or black pepper
  • 1/2 tsp salt
  • 1 1/4 sticks unsalted butter (3/4 cup)

Instructions
 

  • Heat ½ gallon milk in a pot over medium heat, almost to a boil. In another larger pot take ¼ stick butter and saute onions until clarified then add potatoes and dissolved base and bring to a boil over medium high heat. Simmer 10-20 minutes until potatoes are cooked and tender when poked with a fork.
  • In a 3rd pot over medium high heat, melt remaining 1 stick butter and stir int flour, creating a roux. Once stock is boiling add heated milk and bring combined contents to high heat. Then whisk in the roux to thicken the boiling milk and broth.
  • Once thickened, stir in cheddar cheese, bacon bits, pepper, salt, and granulated garlic. Cook and stir until well combined. Makes 8 to 10 servings. Enjoy!