Check out this creamy potato soup to fight the cold

Preparation time 15 min.

Total time: 45 min.

Servings: 8

ingredients

Bacon, 6 slices

Butter, 4 tbsp

Leeks, 2

Garlic, 2 cloves

flour, 1/4 cup

Potatoes, 1k

Vegetable or chicken broth, 4 cups

milk, 1 cup

Milk cream, 1 cup

Coarse salt, 2 tsp

pepper, to taste

1/2 cup grated cheddar cheese

Green onion, 1 stick

Preparation

In a medium skillet, cook the diced bacon over medium heat until crisp, about 8 minutes. Drain it with a slotted spoon (reserve the cooking juices of the bacon) and place it on a plate lined with absorbent kitchen paper; set aside.

In the same pan and on top of the bacon fat in the reserved bacon fat. Add the chopped leeks and garlic and cook until the leeks soften, about 4 minutes. Sprinkle the flour over the leek mixture and mix until just incorporated, about 1 minute.

Add the potatoes along with the chicken stock, milk and cream. Bring to a boil over high heat, then lower the heat to a simmer. Cover and cook for 10 minutes until the potatoes are very soft.

Add the potatoes along with the broth, milk and cream. Bring to a boil over high heat, then lower the heat to a simmer. Cover and cook for 10 minutes until the potatoes are very soft.

Pour half of the soup into a blender and blend until smooth (alternatively, use an immersion blender to blend half of the soup into the pot). Return the soup to the pot along with the bacon, salt, pepper, and cheddar cheese. Stir until the cheese melts.

Serve the creamy potato soup warm, topped with chopped green onions, freshly ground pepper and some extra cheese.

How to make a creamy, thick and comforting potato soup? This dish is anti-cold, easy to prepare and so attractive that it is impossible to refuse it, especially when winter is in full swing. It has potatoes, leeks, cheese, bacon and butter. There are several tricks to make it tastier, smoother, creamier, almost as thick as a puree but with just the right amount of liquid so that it remains a succulent, liquid soup.

Tips for thickening creamy potato soup

With butter and flour. Also known as roux, a classic technique for thickening soups and sauces, which is the basis of the classic bechamel or bechamel sauce. This thickens the creamy potato soup.

With cheese. The cheese melts in the creamy potato soup, thickening and adding a rich, salty flavor.