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Creamy Potato Soup with Bacon, Cheddar and Chives

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"This soup is so hearty and comforting that it practically wraps you up in a big hug. My kids think the addition of butter, sour cream, and bacon makes it taste like a loaded baked potato in soup form. Pair it with a light salad and dinner is done!"

List of Ingredients

â—¦ 6 slices thick-cut bacon, cut into ½-inch pieces
â—¦ 1 large yellow onion, roughly chopped
â—¦ 4 large cloves garlic, smashed and peeled
â—¦ 2 tablespoons all-purpose flour
â—¦ 6 cups chicken broth
â—¦ 3 pounds russet potatoes, peeled and cut into 1-inch cubes
â—¦ 1 ½ teaspoons salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon dried thyme
â—¦ 1 cup sour cream
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons chopped fresh chives
â—¦ 1 cup (4 ounces) shredded Cheddar cheese


Recipe

In a large saucepan or Dutch oven over medium heat, cook the bacon, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Pour off and discard all but about 2 tablespoons of the bacon fat.

Return the pot to the stove over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. Add the flour and stir until dissolved, about 30 seconds.

Pour in the chicken broth, stirring with a wooden spoon to scrape any browned bits off the bottom of the pan. Increase the heat to high and bring to a boil. Carefully add the potatoes, along with the salt, pepper, and thyme, and bring to a boil again. Reduce the heat to low, cover, and cook until the potatoes are very tender, 20 to 25 minutes.

Off the heat, use an immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to remove the center knob in the lid, and cover it with a kitchen towel, to allow the steam to escape.)

Add the sour cream and butter and whisk by hand until the butter is melted and the sour cream is incorporated. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and top with the chives, cheese, and reserved bacon.

Serves 6 to 8



• Make Ahead:
The soup can be made up to 2 days ahead and refrigerated. (Hold off on adding the bacon, chives, and cheese until you serve the soup.) Keep in mind that it will thicken up quite a bit in the refrigerator. Reheat over medium heat until hot, and thin, if necessary, by whisking in a little water or milk.