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Michael Symon Creamy Potato Soup

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1/2 pound thick sliced bacon (cut into 1 1/2 cm pieces)
1 large yellow onion (small diced)
3 cloves garlic (minced)
5 tablespoons flour
4 cups chicken stock
5 cups whole milk
4 large russet potatoes (peeled and large diced)
salt and freshly ground black pepper
scallions (thinly sliced, to garnish)

Place a large pot over medium-high heat. Add the bacon and cook, stirring occasionally until crispy, about 6-8 minutes. Remove the bacon to a paper towel-lined plate and set aside.
To the same pot with the rendered bacon fat, add the onion and garlic. Cook until soft and translucent, about 5 minutes. Then, add the flour, and cook, stirring constantly, for 30 seconds. Slowly add in the chicken stock and milk, whisking until there are no lumps. Season with 2 teaspoons of salt and some freshly cracked black pepper. Bring the mixture to a simmer, stirring occasionally. Add the potatoes, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
Using a blender, puree the soup and season to taste with salt and pepper.
Ladle the soup into bowls and garnish with the reserved crispy bacon and some sliced scallions to serve.
Tip: for a restaurant quality presentation, serve in the same bowl as the Roasted Red Pepper Soup by pouring both at the same time in opposite sides of the bowl.

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