45min · 6 servings This Potato Soup is thick and creamy! Bacon, onions, and cheese give it an incredible flavor and a simple roux makes it thick and creamy. Ingredients ▢4 slices thick cut bacon (chopped) ▢2 carrots (chopped) ▢½ medium onion (diced) ▢2 ribs celery (chopped) ▢1 ½ teaspoons salt ▢1 teaspoon minced garlic ▢1 teaspoon dried parsley ▢½ teaspoon dried dill ▢½ teaspoon dried thyme ▢¼ teaspoon black pepper ▢3 cups low sodium chicken broth ▢2 pounds russet or gold potatoes (peeled and chopped) 900 grams ▢¼ cup melted butter ▢3 tablespoons all purpose flour ▢1 ½ cups milk ▢1 cup shredded cheddar cheese ▢shredded cheese and green onions for topping as desired Instructions In a large Dutch oven or soup pot, cook bacon pieces on medium high heat until crispy, ab