Delicious & creamy potato soup!

Ingredients

• 2 lb Red Potatoes (peeled and cut into large chunks)
• 12 oz Bacon (cut into bite‑size pieces; reserve for topping)
• 1 medium Red Onion (chopped)
• 2 stalks Celery (ribs, chopped)
• 3 cloves Garlic (minced)
• 4 stalks Green Onions (sliced; white and green parts)
• 2 Tbsp All-Purpose Flour (for thickening the soup)
• 32 oz Chicken Stock (low‑sodium preferred)
• 2 cup Whole Milk (prefer 2% or whole for richness)
• 2 cup Heavy Cream (for extra creaminess)
• 2 Tbsp Blanco Salt (or to taste; coarse sea salt works too)
• to taste Black Pepper (freshly ground)
• 12 oz Sharp Cheddar Cheese (shredded; adds flavor and body)
• 2 Tbsp Fresh Chives (chopped, for garnish)

Instructions

1. Prep Ingredients

   Peel the red potatoes and cut them into large chunks. Cut the bacon into bite‑size pieces. Chop the red onion, celery ribs, mince the garlic, and slice the green onions.

   Time: PT15M

2. Crisp the Bacon

   Heat the skillet over medium‑high heat. Add the bacon pieces and cook, stirring occasionally, until they are golden and crispy. Use a slotted spoon to transfer the bacon to a paper‑towel‑lined plate, leaving most of the rendered fat in the pan.

   Time: PT8M

   Temperature: Medium-high

3. Sauté Aromatics

   In the same skillet (or transfer the rendered fat to the large pot), add the chopped red onion, celery, garlic, and green onions. Cook, stirring, until the vegetables are soft and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Make a Light Roux

   Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour mixture for 2 minutes, stirring constantly, to eliminate raw flour taste.

   Time: PT2M

   Temperature: Medium

5. Add Liquids

   Gradually pour in the chicken stock while whisking to prevent lumps. Stir quickly, then add the milk and heavy cream, followed by the potato chunks and Blanco salt.

   Time: PT2M

   Temperature: Medium

6. Simmer the Soup

   Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, or until the potatoes are fork‑tender.

   Time: PT25M

   Temperature: Medium

7. Incorporate Cheese

   Stir in the shredded cheddar cheese until fully melted and the soup is smooth.

   Time: PT3M

   Temperature: Low

8. Mash the Potatoes

   Using a potato masher, gently crush the potatoes to achieve a rustic, slightly chunky texture. Leave some larger pieces for bite.

   Time: PT3M

9. Finish and Garnish

   Season with freshly ground black pepper to taste. Ladle soup into bowls, top each serving with a generous handful of crispy bacon and a sprinkle of chopped chives.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

35g

Fat

30g

Fiber

4g