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Ingredients:
4 large potatoes, diced: These will form the base of your soup. Dicing them helps them cook faster and ensures they’re evenly distributed throughout the soup.
Water, enough to cover the potatoes: Used to cook the potatoes and create the soup base.
1 cup diced onions: Adds flavor and a bit of texture to the soup.
2 cups milk: Provides a creamy base for the soup.
3 chicken bouillon cubes: These add a rich, savory flavor to the soup. You can also use chicken broth or stock if preferred.
2 tablespoons flour: Used as a thickening agent for the soup.
2 tablespoons dried parsley: Adds a hint of freshness and color.
1/2 teaspoon garlic powder: Provides a subtle garlic flavor.
1 teaspoon dried basil: Adds a touch of herbal flavor.
1 teaspoon salt: Enhances the overall flavor of the soup.
1 teaspoon pepper: Adds a bit of heat and seasoning.
1 teaspoon hot sauce: Gives the soup a slight kick; adjust to taste.
1 cup shredded cheddar cheese (plus more for garnish): Melts into the soup to make it creamy and cheesy.
6 slices turkey bacon, fried: Adds a crispy, savory topping to the soup.
Instructions
Cook the Potatoes:
In a 4-quart saucepan, add the diced potatoes and cover them with enough water to submerge them (about 3-4 cups).
Bring the water to a boil and cook until the potatoes are tender. This usually takes around 10-15 minutes.
Prepare the Soup Base:
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