Absolutely Ultimate Potato Soup Recipe

In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until they’re soft and fragrant.

Sprinkle in the flour and thyme, stirring constantly for about 1-2 minutes to form a roux.

Slowly pour in the chicken or vegetable broth, stirring continuously to prevent lumps from forming. Bring the mixture to a boil.

Add the diced potatoes and season with salt and pepper. Reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.

Using an immersion blender or regular blender, carefully puree about half of the soup until smooth. If using a regular blender, return the pureed soup back to the pot.

Stir in the milk, heavy cream, and shredded cheddar cheese until the cheese is melted and the soup is creamy.

Add the cooked bacon and heat the soup for another 5 minutes until it’s heated through.

Serve hot, garnished with chopped green onions and additional bacon if desired.