# Potato Soup

This rich, creamy potato soup is delicious and was deemed one of the best things I've cooked all year by Mrs. Meat Church. It is inexpensive, goes a long way and fills up the hungriest of appetites.

- Total time: 6 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 9 red potatoes
- 1 package bacon, cut into small bits
- 1 red onion, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 4 green onions
- 1 flour
- 32 oz chicken stock
- 2 cups milk
- 2 cups heavy cream
- 2 tablespoons blanco seasoning
- 12 oz cheddar cheese, shredded
- 1 chives, chopped

## Instructions

1. Turn on induction burner.
2. Add bacon to the pot and cook until crispy.
3. Remove cooked bacon and set aside. Reserve bacon fat.
4. Add chopped red onion and celery to the pot and sauté until soft.
5. Add minced garlic and green onions and cook for 2-3 minutes.
6. Sprinkle in flour and cook for a couple of minutes until fully incorporated.
7. Pour in chicken stock, stirring constantly.
8. Add milk and heavy cream.
9. Add potatoes to the pot.
10. Season with Blanco seasoning.
11. Simmer for 20-25 minutes.
12. Shred cheddar cheese and add it to the soup.
13. Use a potato masher to partially break up the potatoes, leaving some larger pieces for texture.
14. Garnish with cooked bacon, shredded cheese, and chives.

## Equipment

- induction burner
- large pot
- potato masher
- pepper grinder

## Source

- Original video: https://youtu.be/WTt1ElF14HM?si=u2WG9tZzNzHe9Mpf
- Recipe page: https://www.cliprecipe.com/recipe/600188ab-ac45-41f3-a25f-9f834ef44032
- Extracted: 2025-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt