Add the diced potatoes to the pot, stirring to coat them in the flavorful base.
Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Make the Roux
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the heavy cream or half-and-half, stirring constantly until smooth and thickened.
5. Combine and Blend
Add the roux to the soup pot and stir well to incorporate.
Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. (If you don’t have an immersion blender, transfer half the soup to a blender and puree, then return it to the pot.)
6. Add Bacon and Season
Stir in half of the crispy bacon pieces, reserving the rest for garnish.
Season with salt and pepper to taste, and add any optional spices like paprika or cayenne for extra depth.
7. Serve and Garnish
Ladle the soup into bowls and top with the reserved bacon, shredded cheddar cheese, green onions, and a dollop of sour cream if desired. Serve with crusty bread or crackers for dipping.
