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 itâ€™s fall, weâ€™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. Thereâ€™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. Weâ€™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 Â½ cup Colby Jack cheese, shredded and divided
Â¼ cup green onion, thinly sliced
Kosher salt and black pepper, to taste
Heat a large saucepan to medium-high. Add butter and onion, and sautÃ© until translucent. Season with Â½ teaspoon salt and Â¼ 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.