Cookbook:Cheesy Potato Soup

This recipe for cheesy potato soup makes a thick and creamy soup, garnished with cheese and chives.

Ingredients

 * Bacon, chopped
 * Butter
 * Onion, finely chopped
 * 3 cloves garlic, minced
 * ¼ cup all-purpose flour
 * Chicken broth
 * Potatoes, diced
 * Milk
 * Salt
 * Ground black pepper
 * Shredded cheddar cheese
 * Chives, chopped

Equipment

 * Paper towels
 * Immersion blender
 * Pot
 * Knife

Procedure

 * 1) Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels.
 * 2) Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.
 * 3) Add the minced garlic, and cook for another few minutes until the onion is softened.
 * 4) Stir in the flour, and cook for a few minutes to remove the raw flavor.
 * 5) Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender.
 * 6) If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency.
 * 7) Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes.
 * 8) Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives.