Chef Lous Potato Soup Recipes

Steps:

• In a Dutch oven, cook the bacon over medium heat until done.
• Remove from pan and set aside.
• Drain off all but 1/4 cup of bacon grease.
• Saute celery and onion in bacon grease until onion begins to turn clear.
• Add garlic and continue cooking for 1-2 minutes.
• Add cubed potatoes and toss to coat.
• Saute for 3-4 minutes.
• Add enough chicken broth to just cover the potatoes.
• Add heavy cream.
• Cover and simmer until potatoes are tender.
• Add Parmesan, cheddar cheese, and butter and stir until melted.
• Puree some if desired for thickening.
• Garnish with green onion and bacon crumbles.

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.