Cheesy Potato Soup
This recipe for cheesy potato soup makes a thick and creamy soup, garnished with cheese and chives.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
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.
- 02
Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.
- 03
Add the minced garlic, and cook for another few minutes until the onion is softened.
- 04
Stir in the flour, and cook for a few minutes to remove the raw flavor.
- 05
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.
- 06
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.
- 07
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.
- 08
Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to jeffreyw; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.