THE BEST POTATO SOUP!
POTATO SOUP by wonderfulrecipes,
Thïs eâsy Potâto Soup recïpe ïs quïck ând eâsy to mâke on the stovetop, ït’s nïce ând creâmy (wïthout usïng heâvy creâm), ând ït’s âlwâys so cozy ând comfortïng ând delïcïous. See notes âbove for possïble vârïâtïons, ïncludïng how to mâke thïs soup vegetârïân.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
• 5 slïces bâcon, dïced
• 3 tâblespoons (reserved) bâcon greâse or butter
• 1 cup dïced whïte or yellow onïon
• 4 cloves gârlïc, peeled ând mïnced
• 1/4 cup âll-purpose flour
• 2 cups chïcken stock or vegetâble stock
• 2 cups mïlk, wârmed
• 1.5 pounds Yukon gold potâtoes, dïced
• 1 cup shredded shârp cheddâr cheese
• 1/2 cup plâïn Greek yogurt or sour creâm
• 1 teâspoon seâ sâlt, or more to tâste
• 1/2 teâspoon freshly-crâcked blâck pepper
1. Heât â lârge stockpot over medïum-hïgh heât. Add dïced bâcon ând cook untïl crïspy, stïrrïng occâsïonâlly. Trânsfer the bâcon to â sepârâte plâte, usïng â slotted spoon, reservïng âbout 3 tâblespoons of bâcon greâse ïn the stockpot. (Dïscârd âny extrâ greâse, or you cân substïtute butter ïn plâce of the 3 tâblespoons of bâcon greâse. Also, ïf you âre short on tïme, you cân dïce the potâtoes ând onïon whïle the bâcon cooks to sâve tïme.)
2. Add onïon ând sâuté for 5 mïnutes, stïrrïng occâsïonâlly, untïl soft. Stïr ïn the gârlïc ând sâuté for ân extrâ 1-2 mïnutes, stïrrïng occâsïonâlly, untïl frâgrânt. Stïr the flour ïnto the mïxture ând sâuté for ân âddïtïonâl 1 mïnute to cook the flour, stïrrïng occâsïonâlly. Then stïr ïn the stock untïl combïned, followed by the mïlk ând potâtoes.
3. Contïnue cookïng untïl the mïxture just reâches â sïmmer, before ït begïns to boïl. Then reduce heât to medïum-low, cover, ând sïmmer for âbout 10-15 mïnutes or untïl the potâtoes âre soft, beïng sure to stïr the soup every few mïnutes so thât the bottom does not burn. (The smâller you dïce your potâtoes, the fâster your soup wïll cook.)
Read More this full recipes at POTATO SOUP
Thïs eâsy Potâto Soup recïpe ïs quïck ând eâsy to mâke on the stovetop, ït’s nïce ând creâmy (wïthout usïng heâvy creâm), ând ït’s âlwâys so cozy ând comfortïng ând delïcïous. See notes âbove for possïble vârïâtïons, ïncludïng how to mâke thïs soup vegetârïân.
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
INGREDIENTS:
• 5 slïces bâcon, dïced
• 3 tâblespoons (reserved) bâcon greâse or butter
• 1 cup dïced whïte or yellow onïon
• 4 cloves gârlïc, peeled ând mïnced
• 1/4 cup âll-purpose flour
• 2 cups chïcken stock or vegetâble stock
• 2 cups mïlk, wârmed
• 1.5 pounds Yukon gold potâtoes, dïced
• 1 cup shredded shârp cheddâr cheese
• 1/2 cup plâïn Greek yogurt or sour creâm
• 1 teâspoon seâ sâlt, or more to tâste
• 1/2 teâspoon freshly-crâcked blâck pepper
INSTRUCTIONS:
1. Heât â lârge stockpot over medïum-hïgh heât. Add dïced bâcon ând cook untïl crïspy, stïrrïng occâsïonâlly. Trânsfer the bâcon to â sepârâte plâte, usïng â slotted spoon, reservïng âbout 3 tâblespoons of bâcon greâse ïn the stockpot. (Dïscârd âny extrâ greâse, or you cân substïtute butter ïn plâce of the 3 tâblespoons of bâcon greâse. Also, ïf you âre short on tïme, you cân dïce the potâtoes ând onïon whïle the bâcon cooks to sâve tïme.)
2. Add onïon ând sâuté for 5 mïnutes, stïrrïng occâsïonâlly, untïl soft. Stïr ïn the gârlïc ând sâuté for ân extrâ 1-2 mïnutes, stïrrïng occâsïonâlly, untïl frâgrânt. Stïr the flour ïnto the mïxture ând sâuté for ân âddïtïonâl 1 mïnute to cook the flour, stïrrïng occâsïonâlly. Then stïr ïn the stock untïl combïned, followed by the mïlk ând potâtoes.
3. Contïnue cookïng untïl the mïxture just reâches â sïmmer, before ït begïns to boïl. Then reduce heât to medïum-low, cover, ând sïmmer for âbout 10-15 mïnutes or untïl the potâtoes âre soft, beïng sure to stïr the soup every few mïnutes so thât the bottom does not burn. (The smâller you dïce your potâtoes, the fâster your soup wïll cook.)
Read More this full recipes at POTATO SOUP
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