A comforting and creamy potato soup loaded with flavors and perfect for a cozy meal.
Cook the smoked bacon in a large pot over medium heat until crispy, then remove and set aside.
Save the rendered bacon fat for cooking the onions for added flavor.
Sauté the chopped yellow onion in the bacon drippings until translucent.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and stir continuously to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in chicken stock, ensuring no lumps form, and bring to a simmer.
Add the stock slowly to maintain a smooth consistency.
Add diced potatoes and simmer until tender.
Cut the potatoes into even pieces for uniform cooking.
Stir in the heavy cream, parsley, garlic powder, basil, salt, and black pepper.
Taste and adjust the seasoning as needed.
Mix in the grated cheddar cheese and green onions until the cheese melts.
Ensure the soup is not boiling when adding the cheese to prevent curdling.
Serve the soup hot, garnished with crispy bacon, additional cheese, and parsley.
Serve with crusty bread for a complete meal.
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