Instructions
- In a 4-quart saucepan over medium-high heat, add the diced potatoes and cover with water (about 3–4 cups). Cook until potatoes are tender.
- Add milk, chicken bouillon cubes, onions, parsley, garlic powder, basil, salt, pepper, and hot sauce. Mix well.
- Quickly stir in flour until no lumps appear and the mixture thickens.
- Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add shredded cheddar cheese and stir until melted and incorporated.
- Dice remaining bacon (if using) and sprinkle on top as garnish along with extra cheese.
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Serve hot and enjoy!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Use vegetable broth instead of chicken bouillon for a vegetarian version.
- Swap cheddar for Monterey Jack or Gruyère for a different flavor.
- Add chopped carrots or celery for extra vegetables.
- Substitute half-and-half for milk for an even creamier soup.
Serving Suggestions
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