Plat
Baked Potato Soup
45 minPour 6Nutri-Score C€€
C
45 min
45 minBaked Potato Soup
recette de
@upstatehearth
@upstatehearth
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
bacon (sliced)Viandes200 g
butterProduits laitiers42 g
all-purpose flourÉpicerie40 g
onion (small, diced)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes2 morceaux
milkProduits laitiers480 ml
heavy creamProduits laitiers240 ml- chicken brothÉpicerie480 ml
russet potatoes (large, peeled and cubed)Fruits et légumes2 morceaux- cheddar cheese (shredded, plus more for topping)Produits laitiers100 g
sour creamProduits laitiers30 g
cream cheeseProduits laitiers30 g
kosher salt (to taste)Épices3 g
black pepper (freshly ground, to taste)Épices2 g
chives (minced)Fruits et légumes10 g
par portion
Nutrition
282kcal
- Glucides
- 16 g
- Protéines
- 10 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Marmite
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Make the roux
- Whisk in the flour and cook until golden.
- Étape 4
Add the dairy
- Gradually whisk in the milk and heavy cream.
- Cook, whisking constantly, until slightly thickened.
- Étape 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.
- Étape 6
Simmer the soup
- Reduce the heat to low and simmer until the potatoes are tender, stirring often so nothing sticks to the bottom.
- Étape 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.
- Étape 8
Serve
- Serve topped with the remaining cheddar, bacon and fresh chives.