Ingredients:

  • 6 large Russet potatoes (approx. 3 lbs), peeled and diced into 1/2 inch cubes
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, scrubbed and diced
  • 6 cups low-sodium chicken broth
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 8 slices thick-cut bacon, diced
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Render the fat. Place your diced bacon into the Dutch oven over medium heat. Fry it until it reaches a deep mahogany brown color. Use a slotted spoon to move it to a paper towel, leaving exactly 3 tablespoons of fat in the pot. Note: Starting in a cold pot helps the fat render out slowly.
  2. Sauté the aromatics. Drop the 1/2 cup of butter into the bacon fat. Once melted, stir in the diced onions and carrots. Cook for 6-8 minutes until the onions are translucent and shimmering.
  3. Build the roux. Sprinkle 1/3 cup of flour over the butter slicked vegetables. Whisk constantly for 1-2 minutes. Wait until it smells slightly nutty and the raw flour scent is gone.
  4. Incorporate the broth. Slowly pour in the 6 cups of chicken broth. Whisk vigorously during the first two cups to ensure the flour integrates without clumping. Add the remaining broth and the diced potatoes.
  5. Simmer to tenderness. Increase the heat to bring it to a boil, then immediately drop it to low. Cover and simmer for 20-25 minutes until a fork slides into a potato cube with zero resistance.
  6. Create the texture. Take your potato masher and press down on roughly one third of the potatoes. Stop when the liquid looks creamy but plenty of whole cubes remain.
  7. Temper the dairy. Pour in the 2 cups of milk and 1/2 cup of heavy cream. Stir well to combine the colors into a rich, pale ivory.
  8. Season the base. Stir in the salt, black pepper, and cayenne pepper. Let the soup heat through for 5 minutes until it is steaming but not bubbling.
  9. Garnish and serve. Ladle the hot soup into bowls. Top generously with the shredded cheddar, the reserved crispy bacon, and a sprinkle of fresh chives. Easy Instant Pot Potato Soup: A Creamy Comfort Food Classic — Warm up with my easy instant pot potato soup! This creamy delight brings comf...Pecan Pie Perfection: A Pioneer Woman Classic Recipe for Your Table — Discover the best pecan pie pioneer woman recipe! Warm, gooey, and loaded wit...Grandma's Classic Potato Salad: A Timeless Summer Favorite — Enjoy my classic potato salad that's creamy and flavorful! Perfect for picnic... $img_2$