What you'll need:
- one onion (big or small, depending on how much you like onion)
- 1/4 c butter (half a stick)
- one quart chicken broth (I always make sure to buy the kind without celery juice because I do not want my potato soup to taste like celery (yuck).
- lots of potatoes
- 1/4 to 1/2 pound of bacon (depending on how much you like bacon...or none at all but it adds great flavor)
- 1 quart of whole milk or half & half (depending on how many calories you want/don't want & how creamy you want your soup)
- 8oz (or more!) sharp cheddar cheese
- worcestershire sauce
- salt & pepper
|potatoes are boiling!|
|onions and potatoes, ready for the roux|
You're going to cook the potatoes and broth for about 30 minutes over pretty low heat (stirring occasionaly of course) before you add the milk/half & half. And before I do add the dairy I actually microwave it first so when I add it to the soup there will be no curdling. You don't need to heat it that long, just long enough so that it's no longer COLD.
Please please please use SHARP cheddar. Like my dad says, "What's the point of eating cheese if it doesn't smell like feet?"...or something to that effect. Our favorite brand to use is Cabot's because they have a great Extra Sharp Cheddar but then they have Seriously Sharp Cheddar which is just what this soup calls for. I like my potato soup cheeeesy! Also, just like we didn't want to add ice cold milk to steaming hot soup, we don't want to add cheese straight from the fridge to our soup because it can curdle and we want our soup to be smooth and creamy.
|my SERIOUSLY sharp cheddar shredded up|
So once the cheese and worcestershire are added stir it up until the cheese it all melted then cook it for just about five more minutes. Taste your soup to see if it needs any more salt and pepper then add if needed. Your soup is done!
|my pot of finished (and half-eaten) potato soup!|