This is the best potato soup I have ever had.
- Carbohydrate 79.7985024508797 g
- Cholesterol 82.8463514403313 mg
- Fat 41.8307373028577 g
- Fiber 8.15278142595291 g
- Protein 19.3615718618867 g
- Saturated Fat 18.4104983774593 g
- Serving Size 1 1 Serving (503g)
- Sodium 1259.33424272383 mg
- Sugar 71.6457210249268 g
- Trans Fat 4.00638963640951 g
- Calories 765 calories
Step-by-step
- Bake Potatoes. This can be done in advance. Scoop center out of potatoes.
- Simmer milk in large stock pot until bubbling, stirring often. Be careful not to scald.
- In a separate pan, melt butter. Add flour, mix well to create a roux.
- Add butter/flour mixture to milk. Wisk if necessary and bring up to a boil until it is as thick as you desire.
- Add dry chicken broth and pepper.
- Add potatoes to the soup.
- Serve in bowls topped with shreadded cheese. Put under broiler until cheese is melted. Top with a layer of bacon and sour cream.
Whole milk forms the foundation of this soup, demanding constant attention at a gentle simmer to prevent milk solids from scorching against the bottom of a heavy stockpot. Starch granules in flour require thorough cooking in melted butter before hitting the liquid; whisking this hot roux into bubbling milk prevents pasty clumps and thickens the base reliably. Baking the potatoes ahead of time concentrates their natural starches by driving off excess moisture, yielding a fluffy interior that breaks down smoothly into the broth rather than turning gluey. Dry chicken seasoning introduces concentrated sodium and savory depth without thinning the thickened dairy base. Placing assembled bowls under a high broiler for ninety seconds melts shredded cheese rapidly without overcooking the soup underneath. Crisp bacon lardons and cold sour cream provide necessary contrast in temperature and texture against the piping-hot dairy. Pair this rich dish with a sharp, vinegar-dressed green salad to cut through the high fat content.
