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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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This is a wonderful, hearty soup. I like potato soup and find that many restaurants are leaning towards cheddar cheese potato soups. They are ok but I prefer a hearty potato soup that actually tastes of potato. This makes a large batch, my family always asks for some when I make it and the leftovers are terrific. Ingredients:
4 cups diced diced and partially peeled red potatoes |
1 cup butter (i use salted) |
1 -2 cup finely diced yellow onion (taste preference, i lean on one cup) |
1/8 teaspoon of minced garlic (to taste, may be omitted) |
1 cup flour |
8 cups warm water |
4 chicken flavored bullion cubes |
2 cups potato flakes |
4 cups heavy whipping cream (4c = two 1 pint cartons) |
4 cups milk (i use 2%) |
4 tablespoons parsley flakes |
salt and pepper, to taste |
8 pieces bacon, cooked until very crispy and crumbled (to top when serving) |
1 cup cheddar cheese, shredded (to top when serving) |
1 pinch parsley flakes (to garnish) |
Directions:
1. Prepare 4 cups of diced potatoes. I usually peel each potato partially, usually the areas that look flawed I peel and take out eyes, I leave the rest of the skin on the potatoes. Set aside.
2. Dissolve 4 cubes of bullion in 3.5 cups of warm water. Set aside.
3. Prepare roux. Place 2 sticks of butter in bottom of stock pot and melt, add diced onion and minced garlic and sauté for 10-15 minutes or until onions appear slightly translucent and pieces have been reduced in size. Add in 1 cup of flour and cook for an additional 5 minutes until flour is completely incorporated into onion & butter mixture. This is called a roux (sounds like roo).
4. In a separate bowl combine potato flakes, bullion water, parsley flakes, salt & pepper. Mix until there are no lumps.
5. Add above potato flakes mixture to roux. Add in slowly, 2 cups at a time. Stir until combined thoroughly.
6. Add cream and milk to mixture. Stir until combined. Simmer for 20 minutes. The mixture will look thin. As it cooks it will thicken up to a nice consistency, no need to add anything to thicken.
7. In a separate sauce pan cover potatoes with water, add salt to taste and cook as you normally would potatoes. Bring to a boil and then reduce heat and simmer until diced pieces are fork tender, approximately 20-30 minutes. NOTE: Do this just before serving. As you do not add the potatoes until right before serving, no need to cook in soup mixture for an extended period of time.
8. Once potatoes are fork tender, strain and add them all to the soup mixture. Combine well.
9. Laddle soup into individual bowls. Top with shredded cheddar, crumbled bacon and a pinch of parsley flakes or a sprig of fresh parsley for garnish. Enjoy!
10. Note: Soup saves and reheats well. It will look very thick when you pull it out of the refrigerator. This is normal. Do NOT add any liquid to thin out. Once you heat the soup up it will thin back out.
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