For experienced cooks and those new to the kitchen, cookbook author and nutritionist Robin Miller takes you back to basics with great family-friendly recipes that are worth making again and again.
Buttery potatoes, sharp cheese, smoky bacon, what’s not to like about potato soup? My version of the channel features a baked potato piled high with sour cream, bacon, cheese, and green onions. I did. No fancy materials or advanced equipment required. All you need is one pot, one spoon, about 30 minutes in a blender, and a few more key ingredients.
The first step of this recipe is to cook the bacon until brown and crispy. No potato soup is complete without adding some smoky pork. Not only does the bacon have a crunchy texture, but the fat from the bacon brings out the sweetness of the onions. You can use any type of bacon, so choose your favorite bacon or whatever you have on hand. You could also substitute diced ham, but since you don’t have the rendered bacon fat to cook the onions with, you’ll end up having to add an extra tablespoon of butter to the skillet before you start sautéing. be careful.
Onions and garlic are used to create the base flavor of this soup, and thanks to their aromatic properties, little else is needed. I like yellow onions because they have a high sugar content and turn a beautiful candy color. I think onion and garlic are enough to season this soup, but you could also add about 1 cup each of diced celery and carrots if you like.
The creamy, cheesy elements add richness. You can add both mild and sharp cheddar cheese, but adjust the proportions to your taste. If you want just a hint of cheese flavor, choose a milder cheddar, and if you want a richer cheese flavor, add a sharper cheddar.
In addition to the chicken stock, milk and cream will help thicken the stock when boiling the potatoes. This is not a low calorie soup, so I recommend using whole milk and heavy cream as directed. The same applies to sour cream. Sour cream is added just before serving to enhance the flavor and add a rich flavor to the potatoes.
And when it comes to the potatoes themselves, I prefer Yukon Golds over other varieties, boasting a creamier, buttery flavor. However, you can also use Russet or Idaho potatoes.
Finish with fresh green onions and chives. Light and airy, it’s the ideal pairing with this velvety soup.
Soup full of baked potatoes
cut potatoes into uniform size. We recommend cutting the peeled potatoes into 1-inch chunks so that all the pieces can finish cooking at the same time and quickly. Larger pieces will take longer to cook and may not be fork-tender when pureeing the soup.
Use an immersion blender or regular blender. This soup can be made smooth or thick depending on your preference. I love almost smooth potato soup, but you can leave out chunks of potato if you prefer. If you use an immersion blender, simply puree the soup in the pot. If using a regular blender, let the soup cool slightly before pureeing. Do not fill the blender more than halfway with water (work in batches), as the steam will build up pressure and can cause splatters. Cover the top of the blender with a cloth in case of spills.
No matter how you blend it, never add cooked bacon to the soup until pureed.
potato soup recipe
We recommend pairing this soup with a crunchy green salad and warm, crunchy bread. This soup is hearty, so you don’t need a lot of side dishes. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight then reheat in a saucepan over medium heat.
What to make: Serves 6 people
material
- 8 ounces uncooked bacon, chopped
- 3 tablespoons butter
- 1 cup chopped yellow onion
- 3 cloves garlic (chopped)
- 1/3 cup all-purpose flour
- 2 1/2 pounds golden potatoes, peeled and diced, about 6 to 8 depending on potato size
- 4 cups chicken soup or stock
- 2 cups milk, preferably whole milk
- 2/3 cup fresh cream
- salt and freshly ground black pepper
- 2/3 cup sour cream
- 1 cup shredded cheddar cheese, plus for serving
- Chopped green onions for serving
Instructions:
- Cook bacon in a large pot or Dutch oven over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to a plate, leaving 1 tablespoon of the bacon fat in the pan.
- Add the butter to the skillet and return to medium heat. When the butter foams, add the chopped onions and cook until softened and caramelized, about 3 to 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add flour and stir to coat. Cook, whisking, until smooth, 30 to 60 seconds. Add potatoes, broth, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to medium-high and bring to a boil. Cook for 10 to 15 minutes or until potatoes are fork-tender.
- Turn off the heat and use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can puree the soup in batches in a blender. If using a blender, let the soup cool slightly before pureeing, then pour only half of it into the blender. Be sure to cover the top of the blender with a cloth in case of spills.
- Once the soup is pureed to your liking, mix in the sour cream, cheddar cheese, and most of the bacon. Reserve some of the bacon for garnish.
- Pour the soup into bowls and top with the reserved bacon, cheddar cheese, and green onions.
More comfortable eating: A cozy bowl of chicken and dumplings is ready in just 30 minutes and requires just a few pantry staples.
Do you have any questions or comments? Please email our culinary team. Cooking@azcentral.com.