What pop in of Potatoes Can Be Used?
We recommend using russet potatoes because they’re starchier than other varieties of potatoes.
High-starch, low-moisture russet potatoes break down and mash easily, which make them perfect for thickening soups.
Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood
The mashed potatoes are stirred back into the soup, which gives it a thick and creamy texture.
To reheat, it’s possible for you to microwave the soup on High until warm.
Serve it with a green salad and crusty bread to clean up the bowl.
Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood
Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes.
Transfer to a paper towel to drain, leaving the oil and bacon drippings in the pan.
Add onion to the pan and cook, stirring, until starting to soften, 2 to 3 minutes.
Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood
Add potatoes and broth.
Bring to a boil.
Reduce heat to maintain a simmer and cook until the potatoes are tender, 12 to 15 minutes.
Return the mashed potatoes to the pan along with sour cream, 1/4 cup cheese and pepper.
Serve garnished with crumbled bacon, the remaining 1/4 cup cheese and chives (or scallion greens).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
