Plato principal
Baked Potato Soup
45 minPara 6Nutri-Score C€€
C
45 min
45 minBaked Potato Soup
receta de
@upstatehearth
@upstatehearth
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
bacon (sliced)Carne200 g
butterLácteos42 g
all-purpose flourDespensa40 g
onion (small, diced)Frutas y verduras1 pieza
garlic (cloves, minced)Frutas y verduras2 piezas
milkLácteos480 ml
heavy creamLácteos240 ml- chicken brothDespensa480 ml
russet potatoes (large, peeled and cubed)Frutas y verduras2 piezas- cheddar cheese (shredded, plus more for topping)Lácteos100 g
sour creamLácteos30 g
cream cheeseLácteos30 g
kosher salt (to taste)Especias3 g
black pepper (freshly ground, to taste)Especias2 g
chives (minced)Frutas y verduras10 g
por ración
Nutrición
282kcal
- Carbohidratos
- 16 g
- Proteínas
- 10 g
- Grasas
- 20 g
lo que usará
Utensilios
Olla
Varillas
paso a paso
Preparación
- Paso 1
Cook the bacon
- In a large stock pot or Dutch oven, cook the sliced bacon until crispy.
- Remove and set aside, leaving the bacon fat in the pot.
- Paso 2
Soften the aromatics
- Add the butter to the bacon fat.
- Add the onion and cook, stirring often.
- Add the garlic and cook for 1 minute.
- Paso 3
Make the roux
- Whisk in the flour and cook until golden.
- Paso 4
Add the dairy
- Gradually whisk in the milk and heavy cream.
- Cook, whisking constantly, until slightly thickened.
- Paso 5
Add the broth and potatoes
- Gradually pour in the broth and whisk until combined.
- Stir in the potatoes and bring to a simmer. Do not boil.
- Paso 6
Simmer the soup
- Reduce the heat to low and simmer until the potatoes are tender, stirring often so nothing sticks to the bottom.
- Paso 7
Finish the soup
- Stir in the sour cream, cream cheese, half of the cheddar and half of the bacon.
- Season with salt and pepper to taste.
- Paso 8
Serve
- Serve topped with the remaining cheddar, bacon and fresh chives.