![Creamy Cheddar-Potato Soup with Bacon](https://www.southernliving.com/thmb/W8ieIH7R3vR19KXANOXVun3qVRo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2536703_qfsoc0471_1-656691dcc44040b3969d2cbfbe9483e5.jpg)
Ingredients
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1 bunch scallions
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1 (12-oz.) pkg. bacon, roughly chopped
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3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups)
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2 cups chopped yellow onion (from 1 large onion)
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3 tablespoons butter
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3 small garlic cloves, chopped
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1/4 cup all-purpose flour
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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6 cups chicken broth
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8 ounces white Cheddar cheese, shredded (about 2 cups)
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1/2 cup heavy cream
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2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping
Directions
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Chop scallions, separating green and white parts. Set aside.
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Cook bacon in a large Dutch oven over medium, stirring occasionally, until crispy, 10 to 15 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven.
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Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.
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Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Keep warm.
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Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.