- a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are fork-tender.
- Make the Roux:In a separate small saucepan, melt butter. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly whisk in milk until smooth and slightly thickened.
- Combine and Simmer:Add the roux mixture and heavy cream to the soup. Stir to combine and bring back to a simmer.
- Add Cheese and Bacon:Stir in shredded cheddar cheese until melted. Add most of the cooked bacon, saving some for garnish. Season
Cheesy Bacon Potato Soup
