This is based on a recipe I found long ago and have tweaked over the years
- Carbohydrate 20.9800507657422 g
- Cholesterol 49.1137287388789 mg
- Fat 18.7566741868164 g
- Fiber 2.36750005433957 g
- Protein 10.0461971468747 g
- Saturated Fat 10.0617180913072 g
- Serving Size 1 1 Serving (215g)
- Sodium 460.752583542953 mg
- Sugar 18.6125507114026 g
- Trans Fat 1.44967117152757 g
- Calories 290 calories
Step-by-step
- Fry bacon till crisp then chop. Reserve 4 tablespoons bacon grease.
- Cook potatoes until softened. Drain reserving 4 cups of potato water.
- Saute celery 5 minutes then add onions and cook till both are softened. Add all other ingredients except for potatoes. Cook until everything has melted and well blended. Add potatoes and cook till desired consistency. Be careful not to overcook the potatoes.
- Add salt and pepper to taste.
- Serve with shredded cheese and chopped bacon.
Swapping processed block cheese for sharp cheddar introduces immediate moisture separation issues because aged cheeses break down into oil and grainy solids rather than a smooth emulsion. Starch management dictates the final texture of potato soup. Boiling ten large peeled potatoes until fork-tender releases sufficient amylose into the cooking liquid, which is why reserving four cups of that specific potato water matters for natural thickening.
Technique and Substitution Risks
Render the bacon over medium-low heat for twelve minutes to yield the required four tablespoons of fat without scorching the fond needed for sautéing the celery and onions. Soften those aromatics for five minutes before introducing the dairy base. Velveeta melts reliably at 150 degrees Fahrenheit due to its emulsifying salts, protecting the milk and sour cream from curdling.
- Monitor the soup closely after adding the cooked potatoes to prevent them from disintegrating into starch paste.
- Store leftover portions in an airtight container below 40 degrees Fahrenheit for up to four days.
- Reheat gently on the stovetop over low heat, stirring continuously to prevent the dairy fats from separating.
