Creamy Cheddar & Bacon Potato Soup

1.In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

2.Add the diced onions and carrots to the pot with the bacon drippings. Sauté for about 5 minutes until the onions are translucent.

3.Stir in the diced potatoes, chicken broth, garlic powder, onion powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

4.In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, creating a roux.

5.Gradually whisk in the whole milk, stirring constantly until the mixture thickens, about 3-5 minutes.

6.Once the potatoes are tender, use a potato masher or immersion blender to mash some of the potatoes in the soup for a creamy texture, leaving some chunks for heartiness.

7.Stir in the milk mixture and shredded cheddar cheese into the soup, mixing until the cheese is melted and the soup is creamy.

8.Add the crispy bacon back into the soup, reserving some for garnish. Adjust seasoning with salt and pepper if needed.

9.Serve hot, garnished with chopped green onions and additional bacon if desired.