A hot cup of creamy potato soup is one of the most comforting meals when the weather turns chilly. Smooth and flavorful with a hint of delicious bacon, this simple recipe makes the best potato soup ever. Here are some pointers on how to make the creamiest, tastiest potato soup ever, perfect for those cold winter evenings.
Six pieces of diced thick-cut bacon
2 stalks of celery, peeled and diced 1 medium yellow onion, diced
minced garlic, three cloves
30 grams of butter
Three tablespoons of all-purpose flour
Quarts of chicken stock
2 pounds of peeled and diced Yukon gold potatoes, measuring 1 inch in size
a half cup of full-fat milk
1/2 teaspoon of dried thyme
Sprinkle with salt and pepper as desired.
Toppings: bacon pieces, crumbled cheddar cheese, and chopped chives
Instructions for Ezoic
Cook the bacon for around 5 to 6 minutes, or until it becomes crispy, in a big saucepan over medium heat. Set aside after removing with a slotted spoon.
Incorporate the garlic, carrots, celery, and onion into the pan juices. Fry for four to five minutes, or until tender.
Combine the melted butter with the veggies. Add the flour and whisk while cooking for 1 minute.
Add the chicken broth slowly while whisking. Whisk continuously while it is brought to a boil.
Potatoes, thyme, salt, and pepper should be added. Simmer, covered, for 20–25 minutes, or until potatoes are soft to the touch.
Mix in the milk after turning off the heat. Avoid boiling.
Spoon the soup into individual bowls and top with chives, bacon pieces that have been set aside, and crumbled cheese.
