Servings: 3 Servings
Calories: 771kcal
Equipment
- oven
- large pot
Ingredients
- 3 medium-large russet potatoes peeled and cubed into 1-inch pieces (about 1.5 pounds) (adding heartiness and substance) 2 tablespoons salted butter (for a rich and savory flavor)
- 3 garlic cloves minced (to add aromatic depth)
- 1/2 bay leaf imparting a subtle herbal note
- 1/2 medium white onion diced into 1/2-inch pieces (providing a mild and sweet undertone)
- 1.5 carrots peeled and diced into 1/2-inch pieces (adding natural sweetness and vibrant color)
- 1.5 celery stalks diced into 1/2-inch pieces (providing a refreshing crunch)
- 1/4 cup all-purpose flour for thickening and a velvety texture
- 1/2 teaspoon fresh thyme leaves adding a touch of earthy and aromatic flavor
- 24 ounces chicken broth for a savory and comforting base
- 1/2 teaspoon kosher salt enhancing the overall seasoning
- 1/2 teaspoon freshly ground black pepper providing a hint of warmth and depth
- 1 cup whole milk for a creamy and luscious consistency
- 1/2 cup grated yellow and/or white sharp Cheddar cheese for a cheesy richness
- 1/4 pound thick-cut bacon for a smoky and savory element
Instructions
- Preheat oven to 375°F.
- In a large pot, melt butter over medium heat.
- Add garlic and bay leaf, stirring for 30 seconds until fragrant.
- Add onions, carrots, and celery, cooking for 5 minutes until softened.
- Sprinkle flour over vegetables and stir for 1 minute.
- Slowly pour in chicken broth, stirring constantly until smooth.
- Add potatoes, thyme leaves, salt, and pepper to the pot.
- Bring soup to a boil, then reduce heat to low and let simmer for 10 minutes.
- Stir in milk and cheese until fully melted and combined.
- Meanwhile, cook bacon in a separate pan until crispy, then chop into small pieces.
- Serve soup hot and garnish with chopped bacon on top.
Notes
• For a thicker soup, mash some of the potatoes with a potato masher or an immersion blender.
• If you don’t have any broth on hand, you can use water instead. Just be sure to add a little extra salt and seasonings to make up for the lack of flavor.
• For a vegetarian version, use vegetable broth and omit the bacon.
• If you don’t have any fresh herbs on hand, you can use dried herbs instead.
• You can also add other vegetables such as carrots, celery, and peas to the soup for extra flavor and nutrition.
• For a creamy and cheesy version, stir in some shredded cheese at the end.
Nutrition
Calories: 771kcal
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