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Instructions:
1. Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
2. Sauté Aromatics:
- Add the chopped onion to the pot and cook for 4-5 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute.
3. Cook the Potatoes:
- Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer.
- Let the potatoes cook for 15-20 minutes or until fork-tender.
4. Create the Roux:
- In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux.
- Slowly whisk in ½ cup of the hot broth from the soup until smooth.
- Pour this roux mixture back into the soup pot to thicken the broth.
5. Blend (Optional):
- For a smoother soup, use an immersion blender to partially blend the potatoes. Leave some chunks for texture.
- If you prefer a chunkier soup, skip this step.
6. Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Season with thyme, salt, and black pepper to taste.
7. Finish with Bacon:
- Stir in half of the cooked bacon. The rest will be used as a garnish.
Serving and Garnishing:
Ladle the hot soup into bowls and garnish with:
- Crispy bacon pieces
- Extra shredded cheddar cheese
- Chopped green onions
- A dollop of sour cream
Serve with warm, crusty bread or buttery biscuits for dipping.
Tips for the Best Potato Soup:
- Potato Choice: Russet potatoes work best for a creamy texture, but Yukon golds are also a great option for a buttery flavor.
- Consistency: Adjust the thickness by adding more broth if needed or simmering longer to reduce.
- Extra Creaminess: Add a spoonful of cream cheese or a splash of half-and-half for even more richness.
Variations:
- Loaded Baked Potato Style: Top with extra cheddar, crispy bacon, and a drizzle of ranch dressing.
- Vegetarian Option: Skip the bacon and use vegetable broth instead. Top with sautéed mushrooms for a smoky twist.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a bit of heat.
Storage and Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stove over low heat, adding a splash of broth or cream to thin if necessary.
- Freeze (With Caution): Potato soup can be frozen, but the texture may change slightly. For best results, freeze without cream and add the cream when reheating.
Perfect Pairings:
- Grilled Cheese Sandwiches 🧀
- Garlic Bread or Dinner Rolls
- Caesar Salad
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