Potato Soup
Ingredients:
- 45 grams unsalted butter
- 20 grams white onions (diced)
- 2.9 grams minced garlic
- 283 grams brown potatoes (weigh after peeled)
- 1.6 grams chicken bouillon
- 73 grams water
- 15 grams flour
- 38.3 grams heavy cream
- 200 grams whole milk
- 3.6 grams salt
- 0.3 grams pepper
- 25 grams cheddar cheese
- 21 grams sour cream
- green onion (optional)
- bacon bits (optional)
- cheddar as topping (optional)
Instructions:
Peel the potatoes and chop them into roughly 1" - 1.5" cubes.
Place the potato cubes in a pot and cover with water. Bring to a boil and let them cook for 10 minutes to start the tenderizing process. After boiling, drain the potatoes and set aside.
In a large pot, melt the butter over medium heat.
Add the diced onion and minced garlic to the pot. Sauté until they are soft and fragrant.
Add the pre-boiled potatoes to the pot, seasoning with the salt and pepper.
In a separate bowl, whisk together flour, chicken broth, and water until smooth.
Gradually add the chicken broth mixture to the pot, along with milk and cream. Stir well to combine.
Bring the mixture to a low boil, then reduce the heat and let it simmer. Continue simmering until the potatoes are completely cooked through. Stir often.
Stir in the cheese and sour cream until they are fully integrated and the soup is creamy.
Serve the soup hot, garnishing each serving with additional cheese, crispy bacon bits, and sliced green onions for enhanced flavor.