We love the chunks of potato, salty bites of bacon, and of course all of the cheesy-creaminess.
During the summer months, we filled our bowls with chilis and ice creams. Now that it’s fall, we’re working on filling our bowls with creamy, hearty, rich and delicious soups and stews. One soup we plan on making quite a bit is one of our favorites, a super cheesy, creamy, and chunky potato soup. There’s hardly any other way to describe this soup than amazing. A pot of this simmering on the stovetop is a great way to end any day, especially one filled with crisp and cool fall weather. We’re ready to grab a bowl and chase away that fall chill.
4 large russet potatoes, peeled and cubed
1 medium yellow onion, diced
5 cups vegetable or chicken broth
1 cup frozen peas
2 cups milk
1 (8 oz) package cream cheese
3 tablespoons unsalted butter
1/4 cup flour
1 cup bacon, cooked and chopped
1 ½ cup Colby Jack cheese, shredded and divided
¼ cup green onion, thinly sliced
Kosher salt and black pepper, to taste
Heat a large saucepan to medium-high. Add butter and onion, and sauté until translucent. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Add flour and stir until absorbed. Add vegetable broth and bring to a boil. Reduce heat to simmer and stir frequently, 5 minutes.
Add potatoes and simmer until potatoes are just tender. Add cream cheese and milk and 1 cup Colby Jack cheese. Cook on low heat, stirring often, until soup is creamy and potatoes are thoroughly cooked. In the last 5 minutes of cooking time, add 1 cup frozen peas and more salt and pepper, to taste. Soup is ready once peas have heated through.
To serve, ladle soup into a bowl. Top with chopped bacon, green onion, and reserved cheese.