Recipes
Creamy Potato Soup
- Cooking the Bacon:
- In a large heavy-bottomed stockpot, cook the bacon over medium heat until just crispy. Avoid over-browning as it will continue to cook as you proceed with the next steps.
- Sautéing the Vegetables:
- Add the diced onion, celery, carrots, and minced garlic to the pot with the cooked bacon. Sauté until the vegetables are soft, approximately 5 to 7 minutes.
- Incorporating Flour and Chicken Stock:
- Stir in the all-purpose flour into the vegetable mixture and allow it to cook for about 30 seconds.
- Gradually add the chicken stock to the pot, whisking continuously to prevent lumps from forming. Take your time adding the stock, incorporating it slowly over approximately 2 minutes.
- Cooking the Potatoes:
- Bring the soup mixture to a boil, then add the diced potatoes. Reduce the heat to a simmer and cook, stirring regularly, until the potatoes are fork-tender. Maintain a gentle simmer for about 20 to 30 minutes, ensuring the heat is low to prevent excessive evaporation of liquid.
- Incorporating Milk:
- Once the potatoes are cooked through, stir in the whole milk and allow it to cook through for an additional 1 to 2 minutes.
- Serving:
- Ladle the creamy potato soup into bowls and top each serving with shredded cheddar cheese, additional bacon pieces, and diced scallions.
- Serve hot and enjoy the comforting flavors of this Creamy Potato Soup with Bacon.
Note:
- Adjust the seasoning with salt and pepper according to your taste preferences before serving.
Credit: Recipes Need
