Easiest Way to Make Speedy Lauren's Potato Soup
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Lauren's Potato Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lauren's Potato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lauren's Potato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lauren's Potato Soup is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lauren's Potato Soup estimated approx 1 hour.
To begin with this recipe, we have to first prepare a few components. You can have Lauren's Potato Soup using 14 ingredients and 5 steps. Here is how you can achieve it.
My potato soup is loaded with chunks of tender, hearty potatoes and made with a rich and creamy cheesy soup base. It’s easy to make and absolutely delicious! Top it with cheddar and bacon and believe me, your taste buds will applaud you.
Ingredients and spices that need to be Prepare to make Lauren's Potato Soup:
- 5 russet potatoes or 7-8 red potatoes
- 2 large carrots, diced or ½ cup matchstick carrots
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 1/4 cup flour
- 2 cups chicken broth
- 3 tbsp butter
- 2 cups heavy cream
- 1/2 tsp celery salt
- 1 tsp dried dill weed
- 1 tbsp dried parsley
- 1/4 tsp Italian seasoning
- Salt and Black pepper to taste
- 1 cup shredded cheese (I use the fiesta blend)
Instructions to make Lauren's Potato Soup
- Cook bacon in oven or on stove top, about 8 minutes. Transfer bacon to a paper towel on plate, RESERVING 2 tablespoons of bacon grease in the pot.
- In a large Dutch oven or large pot, Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.) Peel carrots or use matchstick carrots and add them to the same pot.
- In a pan add your reserved bacon grease and add onions and garlic, cook for 5 minutes or until translucent. Add flour, and whisk to coat onions. Whisking constantly, add chicken broth, heavy cream and seasonings. Increase heat to medium high. Once boiling, reduce heat and simmer for 10 minutes. Add the butter. Once your white sauce has cooled slightly, add the cheese a little at time. Mixture will become thick.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. Add your white sauce slowly to the potatoes. Mix well and simmer for about 20 minutes.
- Top soup with sour cream, cheddar cheese, reserved bacon, and green onions.
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