Have you ever taken a bite of something so irresistibly tempting that you found yourself doing a double take, questioning if you actually prepared it? Well, let me introduce you to precisely such a culinary masterpiece.
Allow me to present a luscious one-pot creamy potato soup that is bound to leave you utterly amazed! Adorned with crunchy bacon and tender potato chunks, this soup epitomizes comfort in our household.
Just envision this scenario: A brisk and breezy weekend outdoors, while indoors, a pot of this velvety delight simmers away on the stove. Can you conjure a more snug and inviting image? I certainly can’t! And even though I’m not particularly enthusiastic about sports, I’ve heard through the grapevine that this soup is the ultimate companion for the upcoming major game.
It’s effortlessly prepared, leaves no mess, and is consistently a crowd-pleaser! If my family had their say, they would have me whipping up this masterpiece on a daily basis. I strongly encourage you to give it a try; I’m confident you’ll fall head over heels! To create this delectable masterpiece, you’ll require the following set of ingredients.
Ingredients:
- 6 slices of bacon (approximately 6 oz.), cut into 1-inch pieces
- 3 tablespoons of reserved bacon fat or butter
- 1 cup (0.24 l) of diced onion
- 1/4 cup of all-purpose flour
- 1/8 teaspoon of dried thyme
- 2 cups (0.47 l) of low-sodium chicken broth
- 2 cups (0.47 l) of warmed milk
- 1.5 pounds (0.68 kg) of potatoes, peeled and diced into 1/2-inch cubes
- 1 cup (0.24 l) of shredded sharp cheddar cheese
- 1/2 cup of sour cream
- Salt and pepper to taste
Instructions:
- Heat a soup pot over medium-high heat.
- Add the bacon pieces and cook until they become crisp and release their fat.
- Transfer the crispy bacon to a plate and set it aside.
- Remove excess grease from the pot, leaving about 3 tablespoons. If there’s not enough bacon grease, use butter to supplement.
- Add the diced onion and dried thyme to the pot. Sauté until the onion becomes translucent, which takes about 7 minutes.
- Sprinkle the all-purpose flour evenly over the onion mixture, stirring to combine.
- Continue to sauté for another minute, allowing the flour to cook slightly. Stir occasionally.
- Pour in the chicken broth, making sure it’s well mixed with the onion mixture.
- Add the diced potatoes, warmed milk, and a portion of the bacon bits. Increase the heat until the soup starts to boil.
- Reduce the heat to a simmer and cook the potatoes for 12–15 minutes until they become tender. Stir occasionally, being careful to prevent sticking and burning.
- Once the potatoes are tender, stir in the shredded sharp cheddar cheese and sour cream. Season with salt and pepper according to your taste.
- Serve the hot soup and garnish it with your choice of toppings, such as crispy bacon bits, additional cheddar cheese, or a sprinkle of green onions. Enjoy your meal 🤤😍