"Is there anything better than a hearty comfort food dish when the weather turns cold in the fall? I don't think so and that's exactly what this potato soup is! This creamy, silky, chunky, spicy and hearty soup is sure to be a dish that the whole family loves! Growing up in the mountains of Virginia it was not uncommon for us to reheat a hearty potato soup before heading out to cut wood or enjoy a day hunting game on the mountains. It kept us warm and energized for the day ahead. Yup, this soup brings back memories and I hope that it can do the same for you and your loved ones!" - Chef Spencer
"Is there anything better than a hearty comfort food dish when the weather turns cold in the fall? I don't think so and that's exactly what this potato soup is! This creamy, silky, chunky, spicy and hearty soup is sure to be a dish that the whole family loves! Growing up in the mountains of Virginia it was not uncommon for us to reheat a hearty potato soup before heading out to cut wood or enjoy a day hunting game on the mountains. It kept us warm and energized for the day ahead. Yup, this soup brings back memories and I hope that it can do the same for you and your loved ones!" - Chef Spencer
Author:
Papa's Pepper
Ingredients
5 lbs Potatoes, peeled and cut into a large dice
1 lb Bacon, cut into a medium dice
2 Large onions, diced
6 cups Chicken stock (or more as needed)
1 tsp Granulated garlic
1 tbsp Papa's Pepper premium spice blend
1 tsp Salt
1 tsp Fresh ground black pepper
1 cup Half & Half or heavy cream
4 oz. Cream cheese, softened
2 cups Shredded cheddar cheese, plus 1 cup for garnish
Cook Bacon: In a Dutch oven over medium-high heat, cook bacon until crispy. Remove bacon bits, leaving 2-3 tablespoons of fat in the oven.
Sauté Onions: Add onions to the Dutch oven, cooking until translucent (about 5 minutes).
Add Garlic and Cornstarch: Stir in cornstarch and granulated garlic, cooking for 3-4 minutes. Add chicken stock, scraping brown bits from the bottom.
Simmer Potatoes: Add potatoes, cover, and simmer for 20 minutes. Ensure potatoes are covered by broth, adding more if necessary.
Blend Soup: Once potatoes are tender, remove half to a bowl. Use an immersion blender to blend the remaining potatoes and broth until smooth.
Combine Ingredients: Return the cooked potatoes to the pot. Add 2 cups cheddar cheese, cream cheese, heavy cream, salt, pepper, and Papa's Pepper. Stir until well incorporated.
Serve: Ladle soup into bowls, garnish with crispy bacon bits, sour cream, extra cheddar cheese, and scallions.
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