Potato Soup
By wtrfalz
This amazing cheesy potato soup is a favorite whenever I make it! Perfect for that cold winter day, and super quick and easy.
- 8
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Ingredients
- 6-8 potatoes depending on size (I always use a couple more)
- 1 large onion, diced
- 56 oz chicken broth
- 2 cup water
- pepper to taste
- dash of basil
- dash of sugar
- 2 sticks of butter
- 3/4 cup flour
- 1 1/2 cup heavy cream
- 1 lb cooked crispy bacon, crumbled up
- chopped chives (or scallions)
- 2-3 cups shredded Monterrey Jack/Cheddar blend.
Preparation
Step 1
Peel and boil potatoes, set aside.
In a large pot, melt butter over low to medium heat, be careful not to burn. Add the onion and cook until softened.
Add flour and stir while it cooks, about 3 minutes. Slowly add chicken broth, water, salt, pepper, basil, sugar. Bring to a boil, stirring often with whisk.
Gradually add heavy cream. Chop potatoes into small cubes and add to the soup. Simmer for approx 5 minutes to bring potatoes to temp.
Ladle soup into bowls, garnish with cheese, bacon, and chives.
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