I do not know about the rest of you but I love potato soup! My mom and I have had a long, loving relationship with this soup and I have been set on attempting to make it; in hopes that I can one day make it for my mom!! Last night I gave it a try and it turned out really well! I am sure in the future I will make alterations but for the first attempt it turned out really flavorful. There are many, many ways to make this yummy dish and as I was looking around to find the basic staples I realized a lot of people use many different ingredients [some that I could not stomach in my Cheddar Bacon Potato Soup.] So from the eclectic recipes I came across here is my version of this wonderful soup!
- 4 slices bacon
- 14 ounces chicken broth
- 2 cups whole milk
- 2 large russet potatoes, peeled and cut into small [1/4 inch] cubes
- 1 regular carrot, peeled and cut into small pieces
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon flour or corn starch [for thickening]
- 1 [8 oz] block extra sharp cheddar cheese, shredded
- I'm addicted to cheese so I had Nick shred extra; feel free to shred another block to add as much extra as you want. You can even use some of the extra to "garnish" the soup in the bowl.
- Add broth, milk, potato, carrot, salt, pepper, cayenne pepper to large stock pot and bring the mixture to a boil
- Reduce heat after boiling for a minute or two, cover and simmer for 45 to 60 minutes or until potato is tender.
- About halfway through the cooking process, whisk in the flour/corn starch to thicken the mixture and cover to let simmer
- In the meantime cook bacon until it is crispy and set aside to let cool and dry
- When the soup is at your desired thickness and the potatoes are tender, remove from heat and incorporate all of the cheese into the mixture, stirring until melted
- Ladle into a bowl and crumble a piece of bacon to garnish