This has to be one of the best tasting potato soup recipes I've tried. I think next time I will try adding some shredded cheese in the last step or stir some into a hot bowl of soup for an added kick.
I did find that this recipe takes much longer to prepare than the recipe states. The times listed in the preparation are assuming you're starting out with peeled/diced potatoes, chopped onions, chopped celery, etc. If you have none of this prepared ahead of time (and who does?) then this recipe will take much longer to make. Sure, it's worth the time it takes to make it...but don't use this recipe for as last-minute dinner when you're in a hurry or when you're really tired and just wanting a good soup. It took me about two hours to make this from start to finish.
The cooking of the potatoes in the middle of the recipe before the stock is added is an excellent step and it helps the potatoes cook much faster than they would have just by boiling alone. The puree step at near the end is very important. It highly affected the texture and flavor of the soup. Don't skip that step!
Also, please don't think that "chicken broth" and "chicken stock" are the same thing. They're not! I wasn't able to find chicken stock at Walmart, I had to go to Albertsons. If you use chicken broth you'll get a much different result.
I also noticed this recipe has no salt added. I did find adding salt to my bowl of soup helped the flavor even more. I suggest adding some salt!
- 5 slices bacon, diced
- 3 tablespoons (reserved) bacon grease or butter
- 1 cup diced white or yellow onion
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk, warmed
- 1.5 pounds Yukon gold potatoes, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon sea salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
- Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes.
- Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
- Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
- Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
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