This creamy and cozy potato soup is comfort food in a bowl!
Ingredients :
6 slices bacon chopped
½ white onion finely diced
4 cloves garlic minced
¼ cup all-purpose flour
2 cups chicken broth or chicken stock
2 cups whole milk
2 pounds red potatoes or Yukon gold
1 cup shredded sharp cheddar cheese
½ cup sour cream
¼ cup chopped fresh chives
Kosher salt to taste
black pepper to taste
Directions :
Peel the potatoes and cut them into ½-inch cubes.
In a soup pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate leaving the bacon fat in the pot.
Add the onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. Stir in garlic and cook for one minute longer or until fragrant.
Sprinkle in the flour and whisk to combine (the mixture will be thick). Cook for 1 minute while stirring.
Whisk in chicken stock and milk, a little bit at a time whisking until smooth after each addition. Add in the potatoes and bring to a simmer over medium heat.
Reduce the temperature to medium-low and gently simmer the potatoes, stirring occasionally until softened, about 15 to 20 minutes. Ensure the mixture doesn't boil as the milk can burn.
Once tender, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
Remove from the heat and stir in the shredded cheese, sour cream, chives, and ½ of the crispy bacon. Taste and season with salt and pepper. Top with the remaining bacon.
