Vetted Cheesy Potato Soup

Name: Vetted Cheesy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 slices bacon cut into bits* (I prefer thick cut); 3 Tbsp butter; 1 medium onion -chopped; 4 tsp minced garlic; ⅓ cup flour; 4 cups chicken broth; 2 cups milk; ⅔ cup heavy whipping cream **; 2 tsp salt; 1 tsp pepper; 2-3 lbs potatoes (I use either red or russet.); ½ pound cubed ham *** (can be omitted); ¾ cup sour cream; 2 cups shredded cheddar cheese

12 steps

Prep:15minCook:30min

The backstory of this recipe finds its roots in my unwillingness to pack a lunch to take to work. The restaurant I was employed at allowed us to enjoy the soup of the day at no charge. I rolled the dice each day on whether or not there would be an agreeable soup option for lunch. I always wished for the kitchen to whip up a pot of cheesy potato soup (by far my favorite). There were many unfortunate days where something like stuffed cabbage soup was served and, on those days, I usually just starved.

Updated at: Fri, 22 Sep 2023 23:33:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1091.6 kcal (55%)

Total Fat78 g (111%)

Carbs57.4 g (22%)

Sugars13.2 g (15%)

Protein41.5 g (83%)

Sodium3296.6 mg (165%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 slicesbacon

cut into bits, I prefer thick cut

3 Tbspbutter

1onion

medium, chopped

4 tspminced garlic

⅓ cupflour

4 cupschicken broth

2 cupsmilk

⅔ cupheavy whipping cream

2 tspsalt

1 tsppepper

2 lbspotatoes

I use either red or russet

0.5 poundcubed ham

can be omitted

¾ cupsour cream

2 cupsshredded cheddar cheese

Instructions

Step 1

Cut bacon into bits and fry in a large pot until crispy.

Step 2

Remove cooked bacon bits and set aside.

Step 3

Add butter to remaining bacon fat and saute chopped onion on medium-low heat until browned (about 5 minutes).

Step 4

Add minced garlic and allow to simmer for a minute.

Step 5

Add ⅓ cup flour and stir in until completely dissolved.

Step 6

Pour in milk, heavy whipping cream, and broth.

Step 7

Sprinkle in salt and pepper.

Step 8

Dice potatoes to desired cube size and add to pot. Cook on medium heat until fork tender (roughly 20 minutes.) Be careful to stir frequently to keep the milk from burning.

Step 9

Once potatoes are soft, spoon roughly ⅓ of the potato cubes and about 1 cup of liquid into a blender. Blend until completely pureed and add back to soup pot.

Step 10

Melt in sour cream and cheddar cheese.

Step 11

Return bacon to the soup, and add in cooked cubed ham if desired.

Step 12

Simmer on low for at least 10 minutes before serving.

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