POTATO SOUP



This kind of loaded potato soup is packed with tender {pieces|portions|bits} of potatoes, some {vegetables|greens|produce} and cheeeese! When the colder weather hits, {We|I actually|My spouse and i} {want to|wish to} make soups. This kind of is a simple {formula|menu} and is considered total comfort food in my book. {It really is|It truly is|It can be} super {rich and creamy|frothy} and topped with crispy bacon, green onions, and of course more cheeeese! To me potato soups {have to be|must be|should be} creamy but still have some chunks of potatoes. I guess {I love|I really like|I prefer} more texture in each bite. But either way it is delicious!


{In the event that|In the event|If perhaps} you {desired to|wished to|planned to} set it and forget it, you could totally {do that|try this|accomplish this} in the slow cooker. {Yet|Nevertheless|Although} this comes together {quickly|in short order} in {a huge|a major} pot on the stove. I {guarantee|assure} it will make you feel all warm and cozy inside {on the frosty|on the cold|on the wintry|over a frosty|over a cold|over a wintry} day!

INGREDIENTS
  • 5 large Russet potatoes dice into cubes
  • 5 cups chicken stock
  • 4 cups milk
  • 2 large carrots diced
  • 3 celery stalks diced
  • 1 medium onion diced
  • 8 ounces cream cheese cut into cubes
  • 1 cup shredded cheddar cheese (plus more for garnish)
  • ⅓ cup butter
  • ⅓ cup flour
  • 3 garlic cloves minced
  • green onions
  • ½ lb Bacon (I used a smoked cherrywood bacon)
  • cheddar cheese
  • salt and pepper to taste
INSTRUCTIONS
  1. In a large heavy bottom pot add stock and potatoes. Cover and bring to a boil, then reduce heat and simmer for 20-25 minutes. Or until potatoes are fork tender.
  2. In a large skillet on medium heat cook bacon until crispy, remove and drain on paper towels. When cooled finely chop and set aside for garnish.
  3. In the same skillet toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Then add them to the potatoes.
  4. Meanwhile in the same skillet add butter and garlic and melt on low heat. Then add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Add the milk and cream cheese and whisk together and bring to a simmer until thick and bubbly and stir into the potatoes. Add in the cheddar cheese and mix until combined and simmer another 10-15 minutes minutes. Or until your desired consistency.
  5. Serve in bowls and top with cheese, bacon, green onions.
Hakan Yerlikaya
Hakan Yerlikaya

This is a short biography of the post author. Maecenas nec odio et ante tincidunt tempus donec vitae sapien ut libero venenatis faucibus nullam quis ante maecenas nec odio et ante tincidunt tempus donec.

Powered by Blogger.