Ingredients
- 5-6 medium russet potatoes 4 cups when cut into ½-inch cubes; peeled if preferred
- ½ medium onion diced
- ½ cup green onion chopped
- 3 cups milk whole or 2%
- 3 Tbsp butter
- 6 oz. bacon cooked and chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup water
- shredded cheese optional topping
Instructions
- Bring water and salt to a low boil over medium heat.
- If you haven't cooked it yet, cook the bacon- no need to save bacon grease for this recipe unless you prefer adding it for flavor.
- Chop both onions and add them to the boiling water (or chicken broth).
- Cover and simmer for about 10-12 minutes.
- Add remaining ingredients except for the bacon and SLOWLY bring to a boil.
- Stir over low heat until potatoes are tender (about 15-20 minutes). Use a wooden spoon to stir frequently so you don't get a burnt bottom.
- Ladle 1/2 to 2/3 of the soup into a blender and blend until smooth.
- Add the blended portion of soup back to the pot and stir well.
- Add the bacon and stir.
Notes
*For a lighter option, consider using turkey bacon or omitting bacon entirely. You can also add ham or sausage for different flavors.
Nutrition
Calories: 375kcal | Carbohydrates: 47g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 950mg | Fiber: 4g | Sugar: 9g