FREQUENTLY ASKED QUESTIONS
What are the best potatoes to use in this soup?
The best potatoes for this soup are Russets. I always say don’t use Russet Potatoes in soup because they will start to break down. Well, there is an exception to every rule, and in this particular case, you want the potatoes to break down slightly into the soup, creating an ultra-creamy texture.
Why does my sour cream curdle when I add it to soup?
The heat causes the protein and the water in the sour cream to separate. It is best to warm the sour cream first. To warm the sour cream, take the soup off the heat and temper the sour cream by mixing small amounts of hot soup with it before adding it to the pot.
Ingredients
8 slices bacon chopped
1/4 cup butter unsalted
4 large Russet potatoes or Yukon Gold potatoes peeled and cubed
1 medium onion finely chopped
2 cloves garlic minced
⅛ teaspoon ground cayenne pepper
¼ cup all-purpose flour
2 ½ cups low sodium chicken broth or vegetable broth
2 ½ cups whole milk or 2% milk
1 cup shredded sharp cheddar
1 cup shredded white cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste.
Instructions
In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cook for 1 minute, stirring constantly. Using a slotted spoon remove the potatoes, onions, and garlic to a bowl or plate, reserving any fat in the pan.
Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes, stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.
Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are tender.
Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives, and salt and pepper to taste.
Notes
Store leftovers (if there are any) in an airtight container in the fridge. Reheat on the stovetop or in the microwave at reduced power.
Nutrition
Calories: 345kcal | Carbohydrates: 20g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 350mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 15mg | Calcium: 264mg | Iron: 1mg
