This hearty homemade potato soup owes its richness to plenty of melted cheddar cheese and a topping of crispy bacon.
Delicious! I left out the bacon and caramelized the onions in butter and added garlic. Because, well, garlic! It did taste a little floury so next time I'll cut back the flour to 1-2TB or maybe use potato starch instead. I would totally make it again.I've been making this since it was published, though sometimes substituting leftover roast ham for the bacon. It is a very simple soup and the results hinge on the quality of your ingredients and your patience.
I would never make this as written, so I cannot rate it. All you need to do for potato soup is use an immersion blender after the potatoes have cooked and it comes out perfectly thickened, with no lumps, and 100% better tasting! If you want some chunks of potato, simply remove some before blending.Boy, some people really gave this low marks. I thought it was great. I made it just as written, although I'd probably add less white wine next time.
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