Sunday, November 22, 2009

Cheesy Potato Soup

Potato Soup

Posted by: Annie
At the request of my boyfriend, this weekend I made Cheesy Potato Soup. It is the perfect fall dish, and INCREDIBLY filling. This recipe is not very difficult, however I like a very flavorful potato soup, and for that reason used a LOT more salt and cheese (I love cheese) than the recipe called for. The recipe also suggested using prosciutto, however I used bacon instead (much yummier to munch on while cooking). Original recipe can be found at Craving Chronicles.

What you'll need:

6-8 slices bacon
2 T olive oil
1 medium onion, diced
2-3 carrots, diced
1 lb. red potatoes, peeled and cubed
1 qt chicken stock or broth
3 T butter
3 T flour
2 c whole milk
2 c grated cheddar cheese (I probably used 3 1/2 cups)
salt and pepper to taste

First, fry up your bacon! Set aside on a paper towel lined plate to cool, then break into crumbles.
In a large pot, heat the olive oil, and add the onion and diced carrots. (I used a bag of match-stick carrots, instead of dicing my own) Sauté ingredients to the point that the carrots become soft (approximately 8-10 minutes). Add the potatoes, and chicken stock. Make sure that the chicken stock covers the potatoes, onions and carrots. Bring everything to a boil and cook approximately 20 minutes, until the potatoes become tender.
While the potatoes are cooking, heat 3 tablespoons of butter in a small saucepan over medium heat. When the butter is completely melted, add flour. Next, slowly stir in the milk; add a little milk at a time whisking out any lumps that may form. Initially the mixture will appear paste-like, but once all of the milk is added the consistency will thin out. Continue to whisk the mixture as it heats, approximately five minutes. Remove the milk from heat, and add in the cheese.
Pour the milk mixture over the softened potatoes, and stir to combine. I did not want large chunks of potatoes in my soup, so I used a wire potato masher to mash up the potatoes into smaller pieces. Heat the soup to a simmer until it is thickened. Ladle into bowls and top with crumbled bacon.

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