Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

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🧂 Ingredients

Soup Base

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 4 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder (optional)

Add-Ins

• 1 ½ cups shredded cheddar cheese
• 6 slices cooked bacon, chopped
• ½ cup sour cream

Toppings

• Extra shredded cheese
• Extra bacon bits
• Sliced green onions
• Sour cream

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🍽️ Directions

1. Cook the Potatoes

1. Add diced potatoes, diced onion, and garlic to a large pot.
2. Pour in chicken broth.
3. Bring to a boil, then reduce to medium heat.
4. Cook 12–15 minutes, or until potatoes are fork-tender.

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2. Create the Cream Base

5. In a separate pan, melt butter over medium heat.
6. Whisk in flour to form a roux; cook 1 minute.
7. Slowly whisk in milk until smooth.
8. Add heavy cream and stir until the mixture thickens slightly.

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3. Combine & Season

9. Pour the cream mixture into the pot of cooked potatoes.
10. Stir well and mash some potatoes lightly to thicken the soup.
11. Add salt, pepper, paprika, and garlic powder.
12. Reduce the heat to low.

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4. Add the Good Stuff

13. Stir in shredded cheddar cheese until melted.
14. Add chopped bacon and sour cream.
15. Simmer for 5 minutes to blend the flavors.

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5. Serve

16. Ladle soup into bowls.
17. Top with:

• extra cheese
• bacon bits
• green onions
• a dollop of sour cream

18. Serve warm with bread or crackers.