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
Ingredients:
- 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
Directions:
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.
Nutritional Info:
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
Source: http://m.allrecipes.com/recipe/13083/recipeloaded-potato-soup-i
Rantings of an Amateur Chef 
I need chunks of potatoes too 🙂
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what I do — to have some chunks — is to just put the potato masher to the taters in the pot and mash a few times. Some get smushed and others not and I am happy with the result. 🙂
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I agree… sometimes you have to go with your own tastes. For potato soup, I’m with you… gotta have chunks!
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Agree texture is important! Here most soups are pureed and I find I miss the chunkiness of vegetable soup too.
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As I do with a lot of your recipes, I’ve pinned this one — it sounds and looks so good!
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Chunks are required….even in mashed potatoes! Then you know you’ve got “the real thing”!!
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