Best Damn Potato Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, best damn potato soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Best Damn Potato Soup is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Best Damn Potato Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

Best Damn Potato Soup Drew Hobson. Inspired by growing up in cold Idaho winters. You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever.

To begin with this particular recipe, we must prepare a few ingredients. You can cook best damn potato soup using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Best Damn Potato Soup:
  1. Prepare Soup Base
  2. Get 12 strips bacon
  3. Get 2 cloves garlic
  4. Take 1 medium onion
  5. Get 4 cups beef broth
  6. Prepare 8 red potatoes
  7. Take Béchamel Sauce
  8. Prepare 100 g (~1⁄2 cup) butter
  9. Prepare 100 g (~1⁄2 cup) flour
  10. Take 3 cups milk
  11. Get 1 cup shredded cheddar cheese
  12. Get Salt and pepper to taste
  13. Prepare 2 thinly sliced green onions

Heat a large skillet over medium high heat. Transfer to a paper towel-lined plate; set aside. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined. Using a potato masher, mash potatoes until desired consistency is reached.

Instructions to make Best Damn Potato Soup:
  1. Prep your ingredients: - Dice bacon and onions. Peel and chop garlic cloves. Dice potatoes into 1⁄2 inch cubes. Thinly slice green onions.
  2. Prepare Soup Base: - Cook bacon over medium heat in large soup pot until brown.
  3. Add garlic and onions to soup pot and cook until onions become slightly translucent.
  4. Add beef broth and potatoes to soup pot, allow to boil. Cover and reduce heat to low. Simmer for ~15 minutes or until potatoes are fork tender.
  5. Prepare Béchamel: - In a sauce pan, add 1⁄2 cup butter. Cook until butter has melted and is no longer "foamy/bubbly"
  6. Add 1⁄2 cup of flour to sauce pan and stir until well combined. Cook for 4 to 5 minutes stirring constantly.
  7. Slowly add milk to sauce pan, stirring to avoid lumps. Once all milk is added, stir in 1 cup of cheese and add salt/pepper to taste.
  8. Combine béchamel sauce to soup base in soup pot and stir until combined. Serve topped with green onions.

Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined. Using a potato masher, mash potatoes until desired consistency is reached. As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. Add in your flour to make a roux. Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.

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