Texture is such a component of cooking that very often is underrated.
When I last made potato soup I had just received my immersion blender for Christmas. As the soup was cooking I happily put the blender in the pot and with a quick flick of the switch it was on. I ran it for 10-20 seconds and when I was done, I had perfectly pureed soup. It was just so easy.
Then I went to eat it. Something was missing. In my mind when I am eating potato soup, I need chunks of potatoes. Not big chunks, but I need some never less. The taste was the same but the texture was off.
This time, with a different recipe, I kept texture in mind.
This was a nice hearty soup.
Somehow the scallions didn’t make the picture.
Skinned and diced. Ready for the microwave.
Building the soup. I put in about 2/3 of the potatoes and then used my immersion blender. This thickened the soup and spread the potato flavor. I then added the other 1/3 to have the chunky texture.
I added some bacon bits into the soup. Probably about 1/2 cup.
And added cheese, scallions and bacon bits at the end.
Loaded Potato Soup
Prep Time: 15 min | Cook Time: 15 min | Makes: 12
- 8 potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups milk
- 1/4 cup chopped onion
- 1 (8 ounce) container sour cream
- 1/2 cup shredded Cheddar cheese
- Bacon bits
- Sliced scallions
- salt and pepper to taste
1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper. Serve with cheese, scallions and bacon on top.
NutritionAmount Per Serving (12 total) Calories 338 cal 17% Fat 16.6 g 26% Carbs 37.6 g 12% Protein 10.7 g 21% Cholesterol 47 mg 16% Sodium 202 mg 8% See More Based on a 2,000 calorie diet