Cheesy Potato Soup
This recipe for cheesy potato soup makes a thick and creamy soup, garnished with cheese and chives.
Bacon, chopped
Butter
Onion, finely chopped
3 cloves garlic, minced
¼ cup all-purpose flour
Chicken broth
Potatoes, diced
Milk
Salt
Ground black pepper
Shredded cheddar cheese
Chives, chopped
Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels.
Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.
2 minutes
Add the minced garlic, and cook for another few minutes until the onion is softened.
Stir in the flour, and cook for a few minutes to remove the raw flavor.
Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender.
If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency.
Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes.
10 minutes
Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives.