Potato Soup, the Ultimate Comfort Food

Ingredients

• 3 lb Red Potatoes (peeled and quartered)
• 12 oz Bacon (cut into bite‑size pieces, cooked until crispy)
• 1 large Red Onion (chopped)
• 2 stalks Celery (chopped)
• 3 cloves Garlic (minced)
• 4 stalks Green Onions (sliced)
• 2 tbsp All-Purpose Flour (for thickening)
• 32 oz Chicken Stock (low‑sodium preferred)
• 2 cups Whole Milk (2% or whole milk)
• 2 cups Heavy Cream (for richness)
• 12 oz Sharp Cheddar Cheese (shredded)
• 2 tbsp Blanco Seasoning (salt‑pepper substitute, to taste)
• to taste Black Pepper (freshly ground)
• 2 tbsp Fresh Chives (chopped, for garnish)

Instructions

1. Prep All Ingredients

   Peel and quarter the red potatoes, chop the red onion, slice the celery, mince the garlic, and slice the green onions. Cut the bacon into bite‑size pieces.

   Time: PT5M

2. Crisp the Bacon

   Heat the pot over medium‑high heat on the induction burner. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is crispy.

   Time: PT5M

   Temperature: medium‑high

3. Sauté Aromatics

   Add the chopped red onion and celery to the pot with the reserved bacon fat. Cook, stirring, until softened and fragrant, about 5 minutes. Then stir in the minced garlic and sliced green onions and cook another 2‑3 minutes.

   Time: PT7M

   Temperature: medium

4. Create a Light Roux

   Sprinkle the 2 tbsp of all‑purpose flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour is fully incorporated and takes on a light golden hue.

   Time: PT2M

   Temperature: medium

5. Add Liquids

   Gradually pour in the 32 oz of chicken stock while stirring to avoid lumps. Follow with 2 cups of whole milk and 2 cups of heavy cream, continuing to stir until the mixture is smooth.

   Time: PT5M

   Temperature: medium‑high

6. Simmer the Potatoes

   Add the quartered red potatoes to the pot. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Cook for 20‑25 minutes, or until the potatoes are fork‑tender.

   Time: PT25M

   Temperature: simmer

7. Incorporate Cheese and Mash

   Stir in the shredded cheddar cheese until melted and fully incorporated. Using a potato masher, gently mash some of the potatoes, leaving a mix of creamy broth and rustic potato chunks.

   Time: PT5M

   Temperature: medium

8. Season and Garnish

   Season the soup with Blanco seasoning and freshly ground black pepper to taste. Ladle the soup into bowls, top each with crispy bacon bits, extra shredded cheddar, and a sprinkle of chopped chives.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

30 g

Fat

25 g

Fiber

3 g