Houlihan's Potato Soup Recipe
Equipment
- Large soup pot
- Medium saucepan
- Whisk
- Ladle
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- 6 slices of bacon cooked and crumbled
- 2 green onions sliced thinly (for garnish)
- Salt and black pepper to taste
- Sour cream optional, for topping
Instructions
Cook The Potatoes
- Start by boiling the diced potatoes in a medium saucepan with lightly salted water. Cook until tender, about 10 minutes. Drain and set aside.
Sauté Aromatics
- In a large soup pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
Make The Roux
- Sprinkle the flour over the onion and garlic mixture, whisking continuously to create a smooth roux. Let it cook for 2-3 minutes to remove the raw flour taste.
Add Liquids
- Gradually pour in the chicken stock while whisking to prevent lumps. Once smooth, stir in the milk and cream. Allow the mixture to simmer gently for 5-7 minutes, thickening slightly.
Add Potatoes And Cheese
- Stir in the cooked potatoes and shredded cheddar cheese. Stir until the cheese melts completely into the soup.
Season And Simmer
- Season the soup with salt and black pepper to taste. Lower the heat and let it simmer for another 10 minutes, stirring occasionally.
Garnish And Serve
- Ladle the soup into bowls. Top with crumbled bacon, green onions, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
This recipe is perfect for cozy family dinners or a hearty lunch on a chilly day. It’s a versatile dish that you can tweak based on your preferences. The creamy texture and comforting flavors make it a crowd-pleaser every time.