Description
Creamy potato soup delivers comfort straight from grandma’s kitchen, blending rustic charm with smooth, hearty goodness. Warm bowls of rich potato goodness invite you to savor each spoonful of pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 5 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 12 cups milk (1.5 cups)
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
Aromatics and Seasonings:
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Garnish:
- Green onions
Instructions
- Melt butter in a spacious cooking vessel over moderate temperature, then gently sweat onions and garlic until they become translucent and aromatic.
- Introduce diced potatoes and chicken broth, elevating the mixture to a vigorous boil before reducing heat to a gentle simmer. Allow ingredients to meld and potatoes to soften completely, approximately 15-20 minutes.
- Create a silky thickening agent by whisking flour into milk until no lumps remain, ensuring a smooth consistency.
- Gradually incorporate the milk mixture into the simmering soup, followed by a rich stream of heavy cream, stirring continuously to prevent scorching.
- Transform the soup’s texture using an immersion blender, puréeing until achieving a velvety, uniform consistency with no potato chunks remaining.
- Introduce shredded cheddar cheese and half of the crispy bacon pieces, stirring until cheese melts completely and soup reaches a luxurious, creamy thickness.
- Calibrate flavors with precise salt and pepper seasoning, tasting and adjusting as needed.
- Ladle the steaming soup into serving bowls, garnishing with remaining bacon crumbles, freshly chopped green onions, and an additional sprinkle of cheese for visual appeal and extra flavor dimension.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best creamy texture and rich flavor.
- Sauté onions and garlic slowly to develop a deep, sweet base that enhances the soup’s overall taste without burning.
- Cut potatoes into uniform sizes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- For a lighter version, substitute heavy cream with half-and-half or whole milk and use turkey bacon as a lower-fat alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg