Ingredients
6 large potatoes, peeled and diced
1 medium onion, finely chopped
4 cups chicken broth
2 cups heavy cream
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
4 slices of bacon, cooked and crumbled
2 tablespoons butter
2 tablespoons flour
½ cup sour cream
Chopped chives for garnis
Preparation Method
Prepare the Base: Begin by melting butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion is translucent and fragrant. This step lays the foundation of flavor for your soup, so take your time to ensure the onions are soft and caramelized to bring out their natural sweetness.
Cook the Potatoes: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. The chicken broth not only cooks the potatoes but also infuses them with a rich, savory flavor.
Thicken the Soup: In a separate saucepan, melt the butter and whisk in the flour to create a roux. Cook the roux for a couple of minutes to eliminate the raw flour taste, then slowly whisk in the heavy cream. Continue stirring until the mixture thickens to a creamy consistency.
Combine and Simmer: Pour the cream mixture into the pot with the potatoes and stir well. Add salt and pepper to taste, then let the soup simmer for another 10 minutes, allowing the flavors to meld together. The soup should be thick, creamy, and ready to serve.
Add Final Touches: Before serving, stir in the shredded cheddar cheese, sour cream, and crumbled bacon. These ingredients add depth and richness to the soup, making it even more indulgent. Garnish with chopped chives for a pop of color and a hint of freshness.
Enjoy