28/07/2024
Warm up with a bowl of this creamy potato soup, loaded with tender potatoes, crispy bacon, and topped with cheddar cheese and scallions. Perfect for a cozy night in! 🌟
Ingredients (Serves 6):
1 small yellow onion, diced
3 stalks of celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1/3 cup all-purpose flour (40 grams)
2 cups chicken stock
2 pounds russet potatoes, peeled and diced (907 grams)
2 cups whole milk (480 ml)
Salt and pepper to taste
Shredded cheddar cheese for topping
Diced scallions for topping
Bacon pieces for topping
6 slices thick-cut bacon
Instructions:
Cook the Bacon:
In a large heavy-bottomed stock pot, cook the bacon until just crispy. It will continue to cook as you move on to the next step, so avoid over-browning it. Remove the bacon and set it aside, leaving the bacon fat in the pot.
Sauté Vegetables:
Add the diced onion, celery, carrots, and garlic to the pot. Sauté over medium heat until the vegetables are soft, about 5-7 minutes.
Create the Base:
Stir in the flour into the vegetable mixture. Allow it to cook for about 30 seconds. Then very slowly add the chicken stock, a few tablespoons at a time, whisking continuously. This should take about 2 minutes.
Add Potatoes:
Bring the mixture to a boil and add in the diced potatoes. Reduce the heat to a simmer, stirring regularly, and cook until the potatoes are fork-tender, about 20-30 minutes. Make sure the heat is low to prevent too much liquid from evaporating.
Finish the Soup:
Stir in the whole milk and allow it to heat through, about 1-2 minutes. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and top with shredded cheddar cheese, diced scallions, and crispy bacon pieces. Enjoy!
