Cheesy Potato Soup
Photo: Wotancito, CC BY-SA 4.0
Cheesy potato soup is a thick, creamy bowl built in one pot, finished with melted cheddar, bacon and chives. The bacon does double duty: its rendered fat cooks the onion and garlic, and the crisp pieces go back in later and on top for texture. Blending only half the soup keeps some tender potato chunks while giving the base a smooth body, so it eats like a meal.
Instructions
Fry the chopped bacon in a pot over medium heat until it is brown and crisp. If the bacon is lean, add 1 tsp of oil to the pan. Lift the bacon out with a slotted spoon and drain it on paper towels, leaving the fat in the pot.
Add the butter and chopped onion to the same pot and cook over medium heat for 2 minutes, until the onion smells sweet. Stir in the minced garlic and keep cooking for a few more minutes, until the onion is soft.
Stir in the flour and cook for a few minutes, stirring often, so the raw flour taste cooks off. Pour in the chicken broth gradually, stirring as you go so no lumps form.
Add the diced potatoes and a dash of milk, then simmer until the potatoes are tender when pierced with a fork.
For a thicker, creamier soup, blend about half of it with an immersion blender and stir it back into the pot. This step is optional.
Season with salt and ground black pepper, stir in half of the crispy bacon, then cover the pot and simmer for 10 minutes.
Stir in the shredded cheddar until it melts into the soup. Serve hot, topped with the remaining bacon and the chopped chives.
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