Delicious Potato Soup
Note: This is an indulgent food. Use at least 2% milk. But whole milk makes it fantastic and absolutely satisfying.
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- potatoes, medium russet
- 4-6 slice
- 2 Tbsp
- large onion - finely chopped
- 1 clove
- garlic - chopped
- 1/3 c
- 4 c
- chicken broth
- 2 c
- whole milk
- salt and pepper
1Peel, wash, and cut potatoes into 1 inch chunks. Place in large microwavable bowl and cover with plastic wrap. Microwave for approx. 10 minutes. They should be soft all the way through (test one by eating it ;)). But don't burn yourself taking the plastic off (like I frequently do)
2Chop bacon into small pieces and fry in large dutch oven till crisp. Remove bacon to bowl and leave grease. Add butter (2 Tbsp is a guide, it will depend on how much grease you get from your bacon. You want about 3-4 Tbsp total fat).
3Soften onion and garlic in fat for approx 5 minutes over med heat. Onions should be soft, garlic not burnt. Season with salt and pepper.
4Add flour and stir. Cook, stirring, for about a minute. Raise heat to high and slowly add two cups of broth. Whisk constantly till thick and bubbling. Add remaining broth and milk and cook till thick and bubbly.
5Add bacon bits (reserving 2Tbsp for garnish if you wish) and all but about 1 cup of taters. Puree with hand blender till smooth. Chop remaining taters into bit sized pieces and add to pot.
6Green onions, cilantro, and bacon make fantastic toppings. Cheese could also be used. Serve with crackers or rolls.