Creamy Potato Soup

The true magic of this creamy potato soup lies in its velvety texture and rich, savory flavor. The combination of tender russet potatoes, sweet sautéed onions, and aromatic garlic creates a robust base, while the addition of heavy cream, milk, and sour cream transforms it into a luxurious, silky delight.

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup sour cream
• 4 tablespoons unsalted butter
• 4 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh chives or green onions, chopped, for garnish

Instructions:

1. Prepare the Ingredients:
   • Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic.
2. Cook the Bacon:
   • In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
3. Sauté the Vegetables:
   • In the same pot, using the bacon drippings, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
4. Cook the Potatoes:
   • Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.
5. Blend the Soup:
   • Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup. Alternatively, you can transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
6. Add the Cream Base:
   • In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1-2 minutes. Gradually whisk in the heavy cream and whole milk until the mixture thickens, about 5 minutes.
7. Combine and Season:
   • Pour the cream mixture into the pot with the blended potatoes. Stir in the sour cream until fully incorporated. Season the soup with salt and pepper to taste. Let the soup simmer for an additional 10 minutes on low heat.
8. Serve:
   • Ladle the creamy potato soup into bowls. Garnish with shredded cheddar cheese, crumbled bacon, and chopped fresh chives or green onions. Serve hot and enjoy!