Potato soup fills you up when you’re hungry whether you want something warm during cool weather or not. It’s also easy to modify with vegetables, herbs, and a cheddar-based sauce that makes this dish a keeper.
Total time: 55 minutes
Ingredients:5 tbsp butter, divided into 1 tbsp and 4 tbsp1 small onion, diced finely4 medium carrots, diced finely4 minced cloves of garlic4 medium potatoes, diced finely1 quart of chicken broth2 small heads of broccoli, diced finely1/3 cup all-purpose flour3 1/2 cups milk, preferably whole1 1/2 tsp salt, preferably kosher1/2 tsp ground black pepper4 cups shredded cheddar cheese3/4 tsp Tabasco6 slices precooked bacon, chopped.Directions:
Place 1 tbsp butter in a large stockpot, and melt the butter over medium-high heat. Add diced onions, stirring occasionally, until the onions are translucent. Add carrots, stirring occasionally, for between 3 and 4 minutes.
Add garlic and stir occasionally. When the garlic becomes fragrant, add both the potatoes and broth. Boil; reduce the heat, letting the soup simmer for 10 minutes.
Add broccoli; continue to simmer until the broccoli is tender, another 10 minutes or so. In a second large pan, melt the rest of the butter. Add the flour to the butter, whisking until the mixture is golden brown; this will take about a minute.
Add the milk, whisking until the mixture becomes thicker. Add the cheese and keep stirring until all the cheese has melted and a sauce has formed. Add the salt, pepper, and Tabasco to taste.
Combine everything by adding the cheese sauce to the broth. Stir and season to taste. Add the chopped bacon as a garnish.
Tips and notes:
If you prefer a thinner soup, add a little milk after combining the cheese sauce and broth.
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