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Loaded Potato Soup
50 Min.Für 6Nutri-Score C€€
C
50 Min.
50 Min.Loaded Potato Soup
was Sie brauchen
Zutaten
bacon (diced)Fleisch4 Stücke
unsalted butterMilchprodukte28 g
onion (small, finely chopped)Obst & Gemüse1 Stück
celery stalks (finely chopped)Obst & Gemüse2 Stücke
all-purpose flourVorräte16 g- chicken stockVorräte960 ml
whole milkMilchprodukte240 ml- heavy creamMilchprodukte240 ml
- russet potatoes (peeled and diced into 1/2-inch cubes)Obst & Gemüse4 Stücke
paprikaGewürze2 g- chicken bouillon powderVorräte3 g
salt (to taste)Gewürze3 g
freshly ground black pepper (to taste)Gewürze1 g- cheddar cheese (shredded, divided)Milchprodukte200 g
- scallions (sliced, for topping)Obst & Gemüse3 Stücke
sour cream (for topping)Milchprodukte120 g
pro Portion
Nährwerte
386kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 13 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
wooden spoon
Schöpfkelle
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the bacon
- Cook the diced bacon in a stockpot over medium heat until crisp.
- Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
- Schritt 2
Soften the vegetables
- Add the butter to the pot and melt.
- Stir in the onion and celery and cook until softened and translucent.
- Schritt 3
Make the roux
- Sprinkle the flour over the vegetables and stir constantly to coat.
- Cook until the flour is lightly golden and no raw taste remains.
- Schritt 4
Add stock and potatoes
- Pour in the chicken stock gradually while stirring to avoid lumps.
- Add the potatoes, paprika, chicken bouillon powder, salt and pepper.
- Bring to a boil, then reduce the heat and simmer until the potatoes are fork tender.
- Schritt 5
Cream and cheese
- Stir in the milk and heavy cream and warm through without boiling.
- Add most of the cheddar and stir until melted and the soup is creamy.
- Taste and adjust the seasoning.
- Schritt 6
Serve
- Ladle the soup into bowls.
- Top with the reserved bacon, remaining cheddar, sliced scallions and a dollop of sour cream.