Okay, so I saw this recipe online for Paula Deen’s potato soup and thought, “Why not give it a shot?” It looked pretty simple, and who doesn’t love a good, hearty soup, right?
I started by gathering all the ingredients. Nothing fancy, just the usual suspects: potatoes, onions, some chicken broth, milk, butter, and of course, cheese and bacon – because everything’s better with bacon. I already had most of this stuff in my kitchen.
First, I chopped up the potatoes into small cubes. I didn’t bother peeling them because I like the texture the skin adds, but you do you. Then, I diced an onion – not my favorite part, but it’s gotta be done. I melted some butter in a big pot and threw in the onions, cooking them until they were soft and translucent.
Next, I added the potatoes and chicken broth to the pot. I brought the whole thing to a boil and then let it simmer until the potatoes were nice and tender. This took a bit longer than I expected, but patience is key, my friends.
Once the potatoes were cooked, I poured in the milk and stirred everything together. I seasoned it with some salt and pepper – nothing too crazy. Then came the best part: the cheese! I added a generous amount of shredded cheddar cheese and stirred until it was all melted and gooey. I mean, can you ever really have too much cheese?
While the soup was doing its thing, I fried up some bacon until it was crispy. I crumbled it up and sprinkled it over the soup right before serving. Oh, and I also added a dollop of sour cream on top because, why not?
- Chop potatoes
- Dice onion
- Melt butter and cook onion
- Add potatoes and broth, boil then simmer
- Pour milk, season
- Add cheese, stir until melted
- Fry and crumble bacon
- Serve with bacon and sour cream
Let me tell you, this soup was a hit! It was creamy, cheesy, and the bacon added that perfect salty crunch. It was like a warm hug on a cold day. I’d definitely make this again. It’s a keeper for sure!
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