HomeCreamy Potato Soup with Bacon
Creamy Potato Soup with Bacon
What You Need (for 6 Servings)
3/4 of a chopped yellow onion
chopped celery (three stalks)
2 chopped carrots (peeled)
2 minced garlic cloves
40 grams, or 1/3 cup, of all-purpose flour
chicken broth, 2 cups
Peel and dice 2 pounds of russet potatoes (907 grams)
There are 2 cups (236.588 milliliters) of whole milk.
add pepper and salt to taste
Parmesan cheese crumbs to garnish
chopped scallions for garnishing Bacon crumbles for garnishing
The Best Way to Whip Up Bacon-Infused Creamy Potato Soup
Bacon should be cooked until it is slightly crispy in a big stock pot with a heavy bottom. You don’t want it to go too brown in this first phase since it will keep cooking in the next.(6) Thin-cut bacon pieces
Toss in the garlic, carrots, celery, and onion. Allow the veggies to soften in the pan for around 5 to 7 minutes.1 little yellow onion, 3 celery stalks, 2 carrots, and 2 garlic cloves
Add the flour to the vegetable mixture and stir. Just give it a quick 30 seconds in the pan. Afterwards, gradually include the chicken stock. For optimal results, add the liquid a spoonful or two at a time while whisking constantly. It shouldn’t take more than two minutes, and you may add additional liquid at a faster rate the more you add.2 cups of chicken stock, 1/3 cup of all-purpose flour
After the ingredients have come to a boil, add the potatoes. Simmer the potatoes until they are fork-tender, turning occasionally. Reduce heat to low. Intermittent little bubbles are what you’re aiming for right now. Sauté the soup for twenty to thirty minutes, stirring occasionally. Be careful to keep the heat on low. An excessive amount of the liquid will evaporate if it is set too high.russet potatoes, 2 lbs.