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Ingredients
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Soup Base
Finish & Garnish
Method
Soup Base
- 1
- 2
- 3
Make roux
Stir in 1 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste, stirring constantly so it doesn’t brown.
- 4
Simmer potatoes
Slowly whisk in 2 cups chicken or vegetable broth until smooth. Add the diced potatoes, 1 bay leaf, and 1/2 tsp fresh thyme (or 1/2 tsp dried). Bring to a gentle boil, then reduce heat to a simmer. Cover and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.
- 5
Finish soup base
Once potatoes are tender, remove the bay leaf. Use a potato masher or an immersion blender to partially mash/puree the soup: leave about one-third of the potato pieces intact for texture. Stir in 1/2 cup whole milk and 1/2 cup heavy cream. Heat gently — do not boil — until warmed through. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning.
Finish & Garnish
- 6
Add cheese and adjust
Stir in 1/4 cup shredded sharp cheddar until melted and incorporated. If the soup is thicker than desired, thin with up to 2 tablespoons additional milk or broth to reach an 8 oz serving consistency (the recipe yields approximately one generous 8 oz portion).
- 7
Plate and garnish
Ladle the hot soup into an 8 oz bowl. Top with 2 tbsp crumbled cooked bacon, 1 tbsp sliced green onions, 1 tsp snipped chives and 1 tbsp sour cream. Add a small 1/2 tsp dot of butter on top if desired.
- 8
Serve
Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently over low heat, thinning with a splash of milk or broth if needed.