· 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
Step 1Place 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 on 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 come 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.