How to Make Creamy Potato Soup
Cooking Bacon: Fry the bacon in a saucepan or large pot. Put aside.
Cook the onions: Cook the onions in the bacon fat according to the recipe below.
Simmer potatoes: Add liquid and stir until smooth. Add the potatoes and simmer until tender.Puree or mash: Mash the potatoes in the pot until the soup is creamy (or leave a few pieces intact). You can puree it with a hand blender if you want a smoother soup. Season : Add cheese, sour cream, chives and bacon bits.
Pro Tips for Potato Soup
Red potatoes or Yukon Gold give this soup the best consistency.
To make the soup even thicker, make a slurry by mixing cold water and cornstarch in a 1:1 ratio in a bowl.Mix well and slowly add to the pot of boiling soup, stirring until the desired consistency is reached.
Soups containing dairy products do not freeze well as they can change their consistency. If you are freezing this soup, freeze it before adding the additional sour cream. Heat slowly over medium-low heat to prevent the milk from curdling.
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.6 slices of chopped bacon
- u chopped white onion
- 4 chopped clove
- cup of all purpose
- 2 cups of chicken broth or broth
- 2 cups of full milk
- 2 pound red potatoes, peeled and rolled
- ½ cup sour cream
- ¼ cup chopped chives
- Kosher salt to taste
- Black pepper to taste
Cook bacon in pot over medium heat until crispy and golden brown. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
Add the onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, another minute.Sprinkle in the flour and stir. The mixture will be thick.
Slowly stir in chicken broth and milk until mixture is smooth and there are no lumps.
Add the potatoes and reduce the heat to medium-low. Allow the potatoes to cook gently, stirring occasionally, until tender.Be careful not to let the mixture boil, otherwise the milk may burn.
When the potatoes are soft, gently mash some of the potatoes with a potato masher until a creamy consistency is obtained.
Add the grated cheese, sour cream, chives and crispy bacon. Taste and season with desired amount of kosher salt and pepper.