Rafferty’s Potato Soup Recipe
Rafferty’s Potato Soup recipe stands out with its velvety texture and rich flavors that come together to comfort the soul and delight the palate.
Equipment
- Large pot
- Stirring spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Blender or immersion blender (optional, for creamier texture)
- Cheese grater (if using fresh cheese)
Ingredients
- 4 large potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup cream
- 1/2 cup shredded cheddar cheese
- 4 strips bacon cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or green onions for garnish
- Sour cream for serving optional
Instructions
- In a sizeable pot, heat the butter over a medium flame until melted. Stir in the onions and garlic, cooking them until they become clear and fragrant.
- Add the diced potatoes to the pot and stir to mix. Pour in the broth, ensuring that the potatoes are fully covered. Bring to a boil.
- When the soup reaches a boil, lower the heat and let it simmer with the pot covered. Allow the potatoes to cook until soft, which should take about 15-20 minutes.
- With the potatoes tender, add the cream and shredded cheese to the pot. Stir until the cheese has melted and the soup is well mixed.
- For a creamier texture, use an immersion blender to blend the soup right in the pot until the desired consistency is reached.
- Add the crumbled bacon, season with salt and pepper, and continue to cook for another 5 minutes.
- Serve hot, garnished with chopped chives, more crumbled bacon, and a dollop of sour cream if desired.
Notes
- Opt for chicken broth over vegetable broth to deepen the soup's flavor.
- Ensure the potatoes are cut into even pieces to cook uniformly.
- Regularly stir the soup to prevent sticking and to ensure it cooks evenly.
- Continuously taste the soup and adjust the seasoning to suit your tastes.
- For an extra hint of spice, sprinkle in a bit of nutmeg or cayenne pepper.