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Loaded Potato Soup
Plat

Loaded Potato Soup

50 minPour 6Nutri-Score C€€
par @owen.han20 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • bacon (diced)Viandes4 morceaux
  • unsalted butterProduits laitiers28 g
  • onion (small, finely chopped)Fruits et légumes1 morceau
  • celery stalks (finely chopped)Fruits et légumes2 morceaux
  • all-purpose flourÉpicerie16 g
  • chicken stockÉpicerie960 ml
  • whole milkProduits laitiers240 ml
  • heavy creamProduits laitiers240 ml
  • russet potatoes (peeled and diced into 1/2-inch cubes)Fruits et légumes4 morceaux
  • paprikaÉpices2 g
  • chicken bouillon powderÉpicerie3 g
  • salt (to taste)Épices3 g
  • freshly ground black pepper (to taste)Épices1 g
  • cheddar cheese (shredded, divided)Produits laitiers200 g
  • scallions (sliced, for topping)Fruits et légumes3 morceaux
  • sour cream (for topping)Produits laitiers120 g

par portion

Nutrition

386kcal

Glucides
29 g
Protéines
13 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Poêle
  • wooden spoon
  • Louche

pas à pas

Préparation

  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.
    Étape 1

  2. Soften the vegetables

    • Add the butter to the pot and melt.
    • Stir in the onion and celery and cook until softened and translucent.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with the reserved bacon, remaining cheddar, sliced scallions and a dollop of sour cream.
    Étape 6
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