I found the gouda to be a little too sharp to garnish with but that’s just a personal preference.Ĭan I make Cheesy Potato Soup in advance? Garnish! Garnish with extra pancetta and green onion. You could add in the pancetta and remaining green onion here or you can reserve it all for the topping. Add the cheese a little bit at time while stirring the soup until melted. When the soup is thick and the potatoes are cooked, turn the heat off. Be sure to stir every few minutes so the potatoes don’t stick to the bottom.
Simmer the soup until slightly thickened and the potatoes are cooked through, about 15 minutes. Again bring the mixture to a boil and reduce to a simmer. Add the potatoes and the whites of the scallion. Stir flour in to the leek and garlic mixture. Add the garlic and cook a minute until fragrant.Īdd flour. Continue to cook the leeks until they are soft and fragrant, about 4-5 minutes. Turn the heat down to medium or medium low. If you don’t have two tablespoons of fat, add enough olive oil to equal two tablespoons. If you have more than two tablespoons of fat leftover from the pancetta, drain. When the pancetta is golden brown and crisp, use a slotted spoon to transfer it to paper towels. Slowly render the fat from the pancetta over a medium to medium-hiigh heat. Add the pancetta to a large cold stock pot. This stuff is like liquid gold, next to butter.Ĭook the pancetta. Instead of using sour cream to add a little tang we went a step further with luxurious crème fraîche. You should be able to find it at any grocery store these days but if you can’t you can swap it out for 1 cup sharp cheddar cheese and 1/4 cup aged parmesan cheese.Ĭrème fraîche. While original baked potato soup calls for cheddar cheese, we’re using an aged gouda. I had originally intended to use chives here but I forgot to pick them up. You can honestly use any kind of potato you’d like but for this version of Cheesy Potato Soup, I like to use a buttery Yukon gold potato. Because we don’t puree the soup, we need a little bit of flour to thicken it up. I also like to warm the milk up before adding it to the soup so make sure it doesn’t curdle.įlour. We use whole milk, but you could also use heavy cream or half and half. You want to be able to control the amount of salt in your dish. Always be sure to use a good quality, low-sodium chicken stock. Most baked potato soup recipes call for all milk but we like to lighten ours up with a little bit of chicken stock. We use three cloves but it you don’t like things on the the garlicky side, cut it back to one or two.Ĭhicken stock. Leeks have a slightly mild, more sweet taste than onions and for a fancy version of Cheesy Potato Soup it’s what we like to use. Leek and potato are a classic combination for a reason. I tend to like it a little bit better in cooking as it doesn’t overwhelm the flavor of the ingredients as much. However instead of being smoked and cured, it’s simply cured with salt and spices. As we mentioned above, pancetta is in the bacon family.
#Chessy potato soup free
My husband and kiddo’s don’t particularly love a pureed soup so we left this one pretty chunky, fell free to puree if you want a more luxurious soup. Which also means this Cheesy Potato Soup is slightly less indulgent than it’s loaded baked potato soup cousin. It’s definitely more pungent than a classic cheddar so we don’t use nearly as much.
It has notes of nutty parmesan cheese but also resembles a sharp cheddar a bit. I’m currently infatuated with aged gouda and you’ll find it on just about every cheese board I make. Also, similar to our Creamy Leek and Potato Soup, we’ve throw in a generous amount of sweet leeks instead of classic yellow onion.Īlso in the mix? Aged gouda cheese in place of sharp cheddar.
Pancetta has a slightly less smoky undertone and pairs so nicely with potatoes. Instead of bacon, we use salty bits of pancetta as the base. However, instead of using all classic components we’ve swapped out a few less basic ingredients. It has all of the same notes as the traditional version – a creamy thick broth, salty bits of bacon, chunks of starchy potato, cheesy goodness and ALL the toppings. Today’s Cheesy Potato Soup is basically an elevated version of classic baked potato soup. Okay, there are a few others, but right now these two are everything. When it comes to winter, there’s only two ways to warm you from the inside out – bourbon and Cheesy Potato Soup.
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