Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, best potato soup ever. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do. I made this and it was delicious.
Best Potato Soup Ever is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Best Potato Soup Ever is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have best potato soup ever using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Best Potato Soup Ever:
- Make ready ingredents
- Get 6 slice bacon, diced
- Make ready 3 cup potatoes, peeled, and cubed
- Get 1/2 cup onion, chopped
- Prepare 1 small carrot, grated
- Get 1 can chicken broth, 14.5 oz. (I always have to add an extra 8 oz)
- Take 1/2 tsp EACH, celery seed, salt, pepper
- Take 3 cup 2% milk
- Get 3 tbsp flour
- Make ready 8 oz processed cheese, cubed (Velveeta)
- Make ready 1/2 cup green onions, chopped (optional)
Light and healthy, this easy, lightened up version is simple to make with great flavor! Potatoes and leeks come together deliciously in this classic pairing. To be honest, in the past I have tended to shy away from Potato Leek Soup, because of the many occasions when. Potato soup is one of the great cold-weather comforts.
Instructions to make Best Potato Soup Ever:
- In the vessel you are going to make your soup in, Cook diced bacon until extra crisp, remove and drain excess fat from vessel. (I reserve about a tablespoon of grease to add back at the end!)
- Add cubed potatoes, onion, carrot, seasonings and chicken broth. Bring to a simmer, cover for 15 minutes or until potatoes are fork tender
- While the soup is simmering, mix the milk and flour until well incorporated. I actually use an immersion blender (stick blender). Make sure heat is low. Add SLOWLY to soup mixture. I actually temper the milk by adding some hot broth to it first before adding the whole thing in to prevent the milk from curdling.
- Slowly increase heat to medium, stirring on a regular. Once the soup has hit a higher SIMMER, NOT boil, stir constantly for 2 minutes to thicken. This prevents it from "breaking."
- Add the cubed processed cheese and bacon back to soup, stir until cheese is melted. Top with green onions if you'd like and serve!
- ** got from taste of home, winning recipes*** also, I have used real cheese, and it is good, just not as creamy. :)
- I also add about a tablespoon of bacon grease back to the soup when I add the cheese and bacon back! Adds great flavor!
Rich and velvety when pureed, potatoes create a healthful base for soup and need little in the way of full-fat dairy to achieve an ideal creamy consistency. These useful spices can be used to cook so many different meals! This Potato Soup is made with baby red potatoes, bacon, onion, celery, shredded cheese, flour and whipping cream to add a little thickness. While constantly stirring soup, add roux slowly until soup is thick and. How to Make THE BEST POTATO SOUP EVER!
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