Step 1: Prepare the Potatoes
In a large pot, bring the cubed potatoes and chicken broth to a boil over medium-high heat.
Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender but not falling apart.
Step 2: Cook the Aromatics
In a separate large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Make the Roux
Stir the flour into the onion mixture, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Cook until the mixture thickens slightly, about 5 minutes.
Step 4: Combine and Simmer
Slowly pour the potato and chicken broth mixture into the creamy roux, stirring well to combine.
Use a potato masher or immersion blender to partially mash the potatoes in the soup, leaving some chunks for texture.
Stir in the salt, pepper, and smoked paprika. Simmer for 10 minutes to blend the flavors.
Step 5: Add Cheese and Finish
Stir in 1 cup of shredded cheddar cheese until melted and creamy.
Taste and adjust seasonings as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls.
Top each serving with crumbled bacon, a dollop of sour cream, extra cheddar cheese, and chopped green onions.
Tips for the Best Soup
Potatoes: Russet potatoes are ideal as they break down easily, giving the soup its creamy texture.
Thicker Soup: For a thicker soup, add an extra tablespoon of flour or mash more of the potatoes.
Customize: Add diced ham, cooked chicken, or steamed broccoli for variety.
Nutritional Information (Per Serving)
Calories: ~400
Protein: ~12g
Carbs: ~35g
Fat: ~22g
