Cream of Potato Soup with Cheddar Cheese and Bacon
There are many ways you can go when setting out to make potato soup first step is to determine what kind of potatoes you want to use this can have a big impact on the direction the soup will take I mean sweet potatoes will give you a completely different direction from white potatoes and even then the type of white potatoes can even have a big impact on the direction and finial outcome of the soup. You will once deciding as I did on a white potato based soup have to decide whether you want a chunky soup or a cream soup, I opted for the latter and I wanted it to be cheesy.
Potato soup is a very easy one to make into a cream soup as if you puree the potatoes it acts as a natural thickening agent and the cream will make it nice and smooth. Think of very runny mashed potatoes not those things in a box either (yuck) it really is so easy to make I don’t know why anyone would used boxed, there gross. Sorry for the short rant but it amazes me that we use these convent food items that are so inferior to fresh and often don’t save any time, and sorry but I will give time for quality every time.
I know that is easy to say I work at home and make a living off of telling people how to make food. But compare this, I am trying to feed my family the best a mom with MS can what is any big food conglomerate feeding? So you tell me who has your best interest closer to heart? Ok back to potato soup it is a matter of preference and if you like chunks of potato in your potato soup just remove about half the cooked potatoes to a bowl before you use your hand blender and then when done add them back in and give it a mix and you now have a chunky cream of potato soup it’s that simple to modify this to give you pieces of potato in your soup.
- 2 pound Yukon gold potatoes, peeled, washed and cubed
- 1 cup sweet onion, chopped
- 3 carrots, peeled and sliced
- 2 tablespoons minced garlic
- 2 cups cheddar cheese, shredded
- 4 cups chicken stock
- 2 cups half-and-half
- ½ teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon marjoram
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 green onion, chopped (optional)
- ¼ pound bacon sliced into ¼ inch strips
- Fresh basil leaves
- In a large skillet heat the oil over a medium to medium high heat, to this add the onion and cook for about 5 minutes then lower heat and cook another 5 minutes or until the onions are lightly browned. Add the garlic to the pan and cook about 1 minute occasionally stir these both throughout the process.
- Transfer to a stock pot and to this add everything except the half-and-half and the cheese, mix well and turn the heat to high and bring it to a boil. As soon as it is boiling turn the heat down so the bubbles are just breaking the surface and cook until the potatoes and carrots are very tender. About 15 to 20 minutes.
- With a hand blender puree this all until smooth.
- Next slowly add the half-and-half and use a whisk to blend well. When blended turn heat to a simmer and slowly stir in the cheese and allow it to simmer until all the cheese is melted and the soup is well blended.
- Set to keep warm while you make the garnishes.
- Cut your bacon into ¼ inch strips and place in a medium heat frying pan and cook bacon until slightly crisp. When done transfer to a paper towel to absorb any excess grease.
- Chop your green onion if using.
- Ladle the soup into individual soup bowls adjust with salt and pepper to individual taste and top with some of the bacon in the middle of each bowl and sprinkle with green onion if using and top with a few fresh basil leaves then serve while hot.
There are two things that go with potatoes perfectly and I have managed to use both of them in this recipe. One is cheese especial nice cheddar cheese which helps give this soup its golden color. And what else would go just so nicely with these two is bacon now if you know me I think pretty much anything goes well with bacon so the opportunity to use it in a recipe is not a hard stretch for me. Now optionally you could top this with a sprinkling of green onion and oh I suppose a dollop of sour cream might even be fitting and heck it is almost a baked potato, go figure – how did I mange to do that.
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