Easiest Way to Prepare Any-night-of-the-week Best Damn Potato Soup
Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Quick Best Damn Potato Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Best Damn Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Best Damn Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Best Damn Potato Soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Best Damn Potato Soup estimated approx 30 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Best Damn Potato Soup using 13 ingredients and 8 steps. Here is how you cook it.
Inspired by growing up in cold Idaho winters. This soup will warm you to the core.
Ingredients and spices that need to be Make ready to make Best Damn Potato Soup:
- Soup Base
- 12 strips bacon
- 2 cloves garlic
- 1 medium onion
- 4 cups beef broth
- 8 red potatoes
- Béchamel Sauce
- 100 g (~1/2 cup) butter
- 100 g (~1/2 cup) flour
- 3 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 thinly sliced green onions
Instructions to make Best Damn Potato Soup
- Prep your ingredients:
Dice bacon and onions. Peel and chop garlic cloves. Dice potatoes into 1/2 inch cubes. Thinly slice green onions. - Prepare Soup Base:
Cook bacon over medium heat in large soup pot until brown. - Add garlic and onions to soup pot and cook until onions become slightly translucent.
- Add beef broth and potatoes to soup pot, allow to boil. Cover and reduce heat to low. Simmer for ~15 minutes or until potatoes are fork tender.
- Prepare Béchamel:
In a sauce pan, add 1/2 cup butter. Cook until butter has melted and is no longer "foamy/bubbly" - Add 1/2 cup of flour to sauce pan and stir until well combined. Cook for 4 to 5 minutes stirring constantly.
- Slowly add milk to sauce pan, stirring to avoid lumps. Once all milk is added, stir in 1 cup of cheese and add salt/pepper to taste.
- Combine béchamel sauce to soup base in soup pot and stir until combined. Serve topped with green onions.
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