Charleston's Potato Soup Recipe
Ingredients
- 4 large russet potatoes peeled and diced
- 1 onion finely chopped
- 2 cloves of garlic minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 6 slices of cooked bacon crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
Preparing The Potatoes
- Start by peeling and dicing the russet potatoes into bite-sized pieces.
- Rinse the potatoes under cold water to remove excess starch.
- Place the diced potatoes in a bowl of cold water to prevent browning while you prepare the other ingredients.
Sautéing The Aromatics
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Crafting The Creamy Base
- Pour in the chicken broth, whole milk, and heavy cream, stirring to combine.
- Drain the diced potatoes and add them to the pot.
- Season with salt and pepper to taste.
Bringing It All Together
- Bring the soup to a gentle simmer over medium-low heat.
- Let it cook for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
- An immersion blender partially blends the soup, creating a creamy yet chunky texture.
Serving And Garnishing
- Ladle the potato soup into bowls.
- Top each serving with crumbled bacon, shredded cheddar cheese, and a sprinkle of fresh chives.