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Cheesy Potato Soup

528 Cheesy Potato Soup
Baked Potato Soup
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Cheesy Potato Soup Recipe: Garnish this hearty soup with all the usual baked potato fixings. Think: cheese, bacon, and sour cream.
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ingredients
  • 1/2 pound Thick Sliced Bacon; sliced into lardons - 1 1/2 cups
  • 1 large Yellow Onion; small diced - 2 cups
  • 3 Cloves Garlic; minced
  • 5 tablespoons Flour
  • 4 cups Chicken Stock
  • 5 cups Whole Milk
  • 4 large Russet Potatoes; peeled and large diced - 5 cups
  • 6 cups Shredded Monterey Jack Cheese; 2 – 8 ounce blocks
  • 1 1/4 cups Sour Cream
  • Salt & Freshly Ground Black Pepper
  • For Garnish:
  • Shredded Cheddar Cheese
  • Thinly Sliced Scallions
  • Reserved Crispy Bacon
  • Your Favorite Hot Sauce
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Thick Sliced Bacon; sliced into lardons - 1 1/2 cups
    Place a large pot over medium high heat. When the pan is hot, add the Bacon. Cook, stirring occasionally until crispy, 6-8 minutes. Remove the Bacon to a paper towel lined plate using a slotted spoon and set aside.
  • 2
    1 large Yellow Onion; small diced - 2 cups
    3 Cloves Garlic; minced
    5 tablespoons Flour
    4 cups Chicken Stock
    5 cups Whole Milk
    Salt & Freshly Ground Black Pepper
    4 large Russet Potatoes; peeled and large diced - 5 cups
    To the rendered Bacon Fat, add the Onion and Garlic and cook until the Onion softens, about 5 minutes. Whisk in the Flour and cook for 30 seconds then whisk in the Chicken Stock and Milk. Season with 2 teaspoons of Salt and a good amount of Freshly Cracked Pepper. Add Potatoes and bring the mixture to a boil and reduce to a simmer. Cook until Potatoes are tender, about 12-15 minutes.
  • 3
    6 cups Shredded Monterey Jack Cheese; 2 – 8 ounce blocks
    1 1/4 cups Sour Cream
    Using an immersion blender, purée the soup then add the Monterey Jack Cheese and continue to purée until the Cheese is incorporated. Next blend in the Sour Cream and give it a taste to make sure the seasoning is right.
  • 4
    Reserved Crispy Bacon
    Shredded Cheddar Cheese
    Thinly Sliced Scallions
    Your Favorite Hot Sauce
    Ladle the soup in to bowls and garnish with the reserved Bacon, some Shredded Cheddar, Scallions and your favorite Hot Sauce.

    Helpful Tips:
    1. You can use any type of cheese.
    2. Because the soup is puréed, it doesn’t matter how the ingredients look while they’re being chopped.
    3. The Potatoes should be the same thickness so they blend better.
    4. To make the recipe a bit healthier, you could do half Potato half Cauliflower.
    5. With a roux, you always want equal parts Flour and Fat.

 
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