When I received this delivery from Backyard Produce, it included some Yukon Gold Potatoes, known for their extra creamy texture and buttery taste, and a large yellow onion. I knew right then and there I was going to make this potato soup.
What do you need to make farm fresh potato soup?
- 5-6 Yukon gold potatoes
- 1 onion
- butter
- chicken stock or bone broth
- garlic powder
- salt and pepper
- cream
- shredded cheddar cheese
- 3-4 strips bacon
Ingredients
5-6 Yukon Gold potatoes, peeled and diced small
1 onion, diced small
4 tbsp butter
32 oz. chicken stock or bone broth
1/3 cup flour
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
1 tsp. salt
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup heavy cream
3-4 strips bacon, cooked and crumbled
Method
In a large saucepan, melt butter and saute' onions until translucent. Sprinkle with flour, garlic powder, salt and pepper and stir well; add chicken stock and whisk well to incorporate.
Add potatoes and bring to a low boil over medium-high heat stirring often. Reduce heat and cook 25 minutes or until potatoes are fork tender, stirring occasionally to prevent sticking.
Stir in 1 cup shredded sharp cheddar cheese and 1 cup heavy cream, stirring well to blend and allow cheese to melt. Taste and adjust seasonings as needed.
Serve immediately topping each serving with remaining shredded sharp cheddar cheese and crumbled bacon.
Yield: 4-6 servings
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
5-6 Yukon Gold potatoes, peeled and diced small
1 onion, diced small
4 tbsp butter
32 oz. chicken stock or bone broth
1/3 cup flour
1-2 tsp. garlic powder
1-2 tsp. course-ground black pepper
1 tsp. salt
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup heavy cream
3-4 strips bacon, cooked and crumbled
Method
In a large saucepan, melt butter and saute' onions until translucent. Sprinkle with flour, garlic powder, salt and pepper and stir well; add chicken stock and whisk well to incorporate.
Add potatoes and bring to a low boil over medium-high heat stirring often. Reduce heat and cook 25 minutes or until potatoes are fork tender, stirring occasionally to prevent sticking.
Stir in 1 cup shredded sharp cheddar cheese and 1 cup heavy cream, stirring well to blend and allow cheese to melt. Taste and adjust seasonings as needed.
Serve immediately topping each serving with remaining shredded sharp cheddar cheese and crumbled bacon.
Yield: 4-6 servings
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.