A comforting and creamy potato soup enhanced with a blend of cheeses and crispy bacon.
Peel and dice the potatoes into small cubes.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
In a large pot, combine the diced potatoes with the chicken broth and bring to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
Simmering the potatoes in broth enhances their flavor.
While the potatoes cook, fry the bacon in a frying pan until crispy. Remove and crumble the bacon, setting it aside.
Cook the bacon over medium heat to render the fat evenly.
In the same pan, sauté the onion and mushrooms in the bacon fat until tender.
Use the bacon fat for added flavor, or substitute with olive oil for a lighter option.
Mash the cooked potatoes in the pot using a potato masher, leaving some chunks for texture.
For a creamier soup, use an immersion blender to puree the potatoes.
Stir in the milk, cream cheese, and cheddar cheese into the mashed potatoes, mixing until the cheeses are melted and the soup is creamy. Do not boil.
Avoid boiling the soup after adding the cheese to prevent it from curdling.
Add the sautéed onion and mushrooms to the soup, along with the crumbled bacon. Stir to combine.
Reserve some bacon for garnishing to add a crispy texture.
Serve the soup hot, garnished with chopped green onions.
Serve with a slice of crusty bread for a complete meal.
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