Creamy potato soup
15 min.
30 min.
6
Ingredients
- 1 kg of potatoes
- 1 large chopped yellow onion
- 1 garlic clove
- 3 tbsp. flour
- 125 ml of milk
- 1 liter of chicken broth
- Salt and pepper
- TOPPING - 125 ml of sour cream
- TOPPING - 250 g of extra strong shredded cheddar
- TOPPING - 6 bacon slices
- TOPPING - Green onion or chive
Preparation
Peel potatoes and cut them into small pieces to cook faster. Cut the bacon into small pieces. Peel and chop the onion. Peel and press the garlic.
In a saucepan, fry bacon, without adding fat, until crisp. Remove, leaving a little fat on the bottom. Add onions and sauté until translucent. Add pressed garlic.
Stir in flour and mix until dough forms, about 2-3 minutes.
Pour in the broth and milk. Mix well. Add the potatoes. Add salt and pepper. Cook over low heat until they crumble easily into the soup.
Meanwhile, roughly grate the cheddar cheese. Chop chives.
Use a potato masher to mash them into the soup, or a hand blender if you prefer it smooth. Stir in half the cheese. Stir to combine.
Ladle soup into bowls. Top with sour cream and remaining cheese. Sprinkle with bacon and chives.
By: Cuisine libre
Note
This is a creamy, comforting soup, perfect for warming up cold winter evenings. It goes well with crusty bread and a crisp green salad.
