Description
Comfort meets elegance in this hearty potato soup crafted with rich cream and savory bacon. Classic ingredients blend seamlessly, promising warmth and satisfaction for those seeking a soul-soothing meal.
Ingredients
Scale
- 4 large russet potatoes (approximately 2 lbs or 907 g)
- 6 slices thick-cut bacon
- 2 cups grated cheddar cheese
- 3.5 cups chicken broth (or vegetable broth)
- 2.5 cups half-and-half (or milk)
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 0.75 cup sour cream
- 2 tbsps butter
- 0.25 cup all-purpose flour
- 0.5 tsp black pepper
- 0.75 tsp salt
- Chopped chives (optional, for garnish)
Instructions
- Bacon Preparation: Sizzle bacon in a skillet until crisp and golden, then transfer to a paper towel-lined plate to drain excess fat.
- Potato Cooking: Dice potatoes into uniform cubes, submerge in salted cold water, and boil until fork-tender. Drain and set aside.
- Aromatic Base: Utilize bacon drippings to sauté onions until translucent, then add garlic and cook briefly to release intense flavors.
- Roux Creation: Melt butter in the pot, whisk in flour to form a smooth base, cooking for one minute to eliminate raw flour taste.
- Liquid Integration: Gradually pour chicken broth into the roux, whisking continuously. Blend in half-and-half, allowing the mixture to simmer gently and thicken.
- Soup Assembly: Fold cooked potatoes and sour cream into the liquid base, creating a silky texture. Season with salt and pepper to elevate the taste profile.
- Cheese Incorporation: Gradually sprinkle and melt cheddar cheese into the soup, maintaining low heat to preserve the creamy consistency.
- Final Presentation: Serve in warm bowls, topping with crumbled bacon, fresh chives, and an additional cheese sprinkle for a luxurious finishing touch.
Notes
- Potato Precision: Cut potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the soup.
- Roux Mastery: Cook flour mixture for exactly 60 seconds to eliminate raw flour taste and create a smooth, rich base for the soup.
- Cheese Melting Technique: Add cheese gradually on low heat, stirring constantly to prevent separation and maintain a creamy, silky consistency.
- Temperature Control: Simmer soup gently to prevent curdling and preserve the velvety smooth texture of the half-and-half and sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg