5 Ingredients Potato Soup

Ingredients

• 4 slices bacon, halved 
• 6 medium scallions, thinly sliced, white and green parts separated 
• 2 pounds frozen hash browns or peeled and cubed Russet potatoes 
• 3 cups half-and-half or whole milk 
• 1/2 teaspoon kosher salt  
• Freshly ground black pepper 
• 1 cup shredded cheddar cheese

Instructions/ Procedures 

1. Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain. 
2. Add the white parts of the scallions to the pot. Saute until fragrant, about 1 minute. Add the potatoes and cook, stirring occasionally, for 5 minutes. Add the half-and-half or milk and salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are soft, about 10 minutes. Meanwhile, chop or crumble the bacon. 
3. At this point, mash with a potato masher or puree with an immersion blender into your desired consistency. Taste and season with salt and pepper as needed. Serve sprinkled with cheese, scallion greens, and bacon.

Recipe Notes:

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 10 days.