Creamy Potato Soup
13 ingredients · 9 steps · from Allrecipes
Ingredients
- about half a pound Bacon
- finely chopped Onions
- a couple stalks, chopped Celery
- fresh raw potatoes (or frozen pre-cubed) Potatoes
- 3 to 4 tablespoons Bacon grease
- couple of tablespoons Butter
- equal parts fat and flour Flour
- enough to cover the potatoes (about a quart) Chicken stock
- some Heavy cream
- to taste Salt
- to taste Pepper
- for topping (optional) Cheese
- lots of Chives
Steps
- Cook the bacon until crispy, leaving about 3 to 4 tablespoons of bacon grease in the pot.
- Add the chopped onions and celery to the pot with the bacon fat. Cook until the onions are translucent and everything is soft, adding a little salt as needed.
- Whisk in the butter and then whisk in the flour (equal parts fat and flour). Cook for a couple of minutes to cook out the starch.
- Add the drained potatoes and chicken stock to the pot. Pour in enough stock to cover the potatoes.
- Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are super tender (about 20 minutes).
- Carefully scoop out about half of the soup into a blender (or use an immersion blender) and blend until smooth. Be sure to keep the blender top open to allow steam to escape.
- Stir the blended mixture back into the pot with the remaining whole potatoes.
- Stir in the heavy cream, bring the soup back up to temperature, and season with salt and pepper.
- Serve hot, topped with cheese, crumbled bacon, chives, and more pepper.
Recipe extracted by Foodle from “Easy Potato Soup Recipe for Cold Winter Days | Allrecipes” by Allrecipes. Quantities follow the video and may be approximate — watch the original for technique.