Potato soup recipe

I suggest partnering this soup with a crisp green salad and warm, crusty bread. This soup is quite filling, so you don’t need a bevy of dishes on the side. You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating in a saucepan over medium heat.

Makes: Ingredients

6 servings 8 ounces uncooked bacon, chopped 3 tablespoons butter

1 cup chopped yellow onion 3 cloves garlic, minced

1⁄3 cup all-purpose flour

2 1⁄2 pounds gold potatoes, peeled and diced, about 6 to 8 potatoes, depending on the size of the potatoes 4 cups chicken broth or stock

2 cups milk, preferably whole milk

2⁄3 cup heavy cream

Salt and freshly ground black pepper 2⁄3 cup sour cream

1 cup shredded cheddar cheese, plus more for serving

Chopped green onions for serving

Instructions:

Cook the bacon in a large saucepan or

Dutch oven over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to a plate, reserving 1 tablespoon of the bacon fat in the pan.

Add the butter to the pan and return to medium heat. When the butter is bubbly, add the chopped onion and cook until tender and caramelized, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and stir to coat. Cook for 30 to 60 seconds, whisking until smooth. Add the potatoes, broth, milk, cream, teaspoon salt and 1⁄4 teaspoon black pepper. Increase the heat to medium-high and bring to a boil. Cook for 10 to 15 minutes, or until the potatoes are fork tender.

Turn off the heat and use an immersion blender to puree the soup until you reach the desired consistency. Alternatively, you can puree the soup in batches in a blender. When using a blender, let the soup cool slightly before pureeing, and then only fill the blender halfway. Be sure to cover the top of your blender with a dish towel in case there’s spillover.

When the soup is pureed to your liking, fold in the sour cream, cheddar cheese and most of the bacon, reserving some of the bacon for garnish.

Ladle the soup into bowls and top with reserved bacon, more cheddar cheese and green onions and serve.