A comforting and creamy potato soup with crispy bacon and cheddar cheese, perfect for a cozy meal.
Cook the bacon in a large soup pot until crispy, then remove and set aside, leaving a small amount of grease in the pot.
Crispy bacon adds a delightful texture to the soup, so ensure it's cooked thoroughly.
Sauté the celery, onion, and garlic in the bacon grease until softened.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the diced potatoes to the pot and toss to coat in the flavors.
Cut the potatoes into even pieces to ensure they cook uniformly.
Pour in the chicken broth, bring to a boil, then reduce heat and simmer until the potatoes are tender.
Stir occasionally to prevent sticking and ensure even cooking.
In a separate saucepan, melt the butter, whisk in the flour, and cook until golden. Gradually add the heavy cream, whisking constantly until thickened.
Whisking constantly prevents lumps and ensures a smooth mixture.
Combine the roux with the soup, stirring gently to blend. Add the cheddar cheese and reserved bacon, stirring until melted and incorporated.
Add the cheese gradually to prevent clumping and ensure it melts smoothly.
Serve the soup hot, garnished with green onions and additional cheese if desired.
Serve with crusty bread for a complete and satisfying meal.
