Cheesy Potato Bacon Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add pancetta pieces to a large pot. Turn heat to medium and cook until bacon is cooked through until slightly crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate and set aside.

Step 2

Spoon off and discard all but about 1 tablespoon of the bacon fat. Add onions and celery to the pot and cook over medium heat, stirring often and scraping any browned cooked-on bits from the bottom of the pan, for about 5 minutes, until the onions have just begun to turn translucent around the edges.

Step 3

Add potatoes, carrots and chicken broth to the pot. Bring to a simmer and then cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.

Step 4

Use a potato masher or spatula to roughly smash about half of the potatoes in the pot.

Step 5

In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute.

Step 6

Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges, about 5 minutes.

Step 7

Remove pot from heat and slowly whisk in cheese, a handful at a time. Once all your cheese is melted, stir the cheese sauce into the soup. Add pepper. Taste the soup and add salt if needed.

Step 8

Ladle into bowls, top with sour cream, bacon, sliced green onions, and more cheese if desired. Enjoy!