Potato Soup

Serves 1
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Directions

  1. 1Poke the washed potatoes with a fork and microwave for 12 to 15 minutes.
  2. 2Cook bacon on medium heat and set aside.
  3. 3Add a little bit of olive oil to a soup pot.
  4. 4Add the onion and let it sweat down until caramelized.
  5. 5Add a tablespoon or two of garlic.
  6. 6Add half a stick of butter to the onion and garlic.
  7. 7Once butter is melted, add half a cup of flour and whisk to establish a roux.
  8. 8Cook the roux for a couple of minutes to knock out the flour taste.
  9. 9Add two cups of chicken stock and three cups of milk, then bring to a light boil.
  10. 10Half the cooked potatoes, then half them again lengthwise, and cut into bite-sized pieces.
  11. 11Keep whisking the soup to prevent burning or sticking.
  12. 12Season with salt, pepper, and a smidge of parsley.
  13. 13Add a 16 oz block of Velveeta, cut into cubes, to melt faster.
  14. 14Add about half a cup to a cup of sour cream.
  15. 15Add four to six strips of cooked, chopped bacon.
  16. 16Turn off the heat once all the cheese is melted.
  17. 17Add the cooked potatoes and fold them in to maintain their integrity.
  18. 18Let the soup cool down for a couple of minutes.

Ingredients

  • 4 or 5 washed potatoes
  • a little bit favorite olive oil
  • 1 onion
  • 1 tbsp or 2 garlic
  • 0.5 stick butter
  • 0.5 cup flour
  • 2 cups chicken stock
  • 3 cups milk
  • salt
  • pepper
  • smidge parsley
  • 16 oz block Velveeta cut into cubes
  • 0.5 cup to 1 cup sour cream
  • 4 to 6 strips cooked, chopped bacon

Equipment

forkmicrowavesoup potwhisk

Tips

  • Poke potatoes with a fork before microwaving to prevent them from exploding.
  • Cook the roux for a couple of minutes to knock out the flour taste.
  • Cut Velveeta into cubes for faster melting.
  • Fold in cooked potatoes to maintain their integrity.