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Nothing hits the spot during those cold months like my Homegrown Steakhouse Spud Soup. I whipped up this gem years back trying to match what my favorite eatery served, but I've gotta say, mine turned out tastier. The spuds melt into this smooth, creamy base, the bacon brings that smoky crunch you crave, and let's face it—cheese just makes everything tastier. My folks hover around the cooking pot like they're drawn by magic whenever this soup's on the menu.
The Hidden Charm Behind This Bowl
What makes this soup stand out is how the flavors stack up. You'll taste that smooth potato foundation first, then get little bursts of crispy bacon and tangy cheese. My trick? Using cream and butter together—sounds a bit over-the-top, but you won't regret a single spoonful. I love how you can jazz it up for guests or keep it casual for family night. It fits any occasion.
What You'll Need
- Extra Flavor Boosters: A sweet onion and dash of paprika really pump up the taste.
- Green Onion: These add such a fresh little kick when sprinkled on top.
- Butter and Flour: Working together, they create that perfect thickness you want.
- Heavy Whipping Cream: This turns everything silky smooth.
- Cheddar Cheese: Go for sharp cheddar for that extra punch—shred it yourself.
- Chicken Stock: This sets our flavor base—homemade rocks but boxed works fine too.
- Bacon: Splurge on thick-cut stuff, it'll make your soup sing.
- Potatoes: I only use russets, they break down perfectly for the creamiest texture.
Step By Step
- Time to Enjoy
- Grab your bowls and load 'em up with plenty of cheese, those bacon bits, and fresh green onions while it's still steaming.
- Almost Done
- Stir in those soft potatoes and let them soak up all that fantastic flavor.
- Making It Creamy
- Add that heavy cream and let everything bubble away for another 20 minutes. The longer it cooks, the better it tastes.
- Bringing It Together
- Gradually whisk your butter-flour mix into the bubbling stock, and don't stop stirring if you want that silky smoothness.
- The Secret to Thickness
- In another pan, melt your butter and stir in the flour. Cook it a bit to get rid of that flour taste nobody wants.
- Building Flavors
- Pour your stock in a pot with some water and those onions. Let it simmer about 20 minutes—that's where the magic happens.
- Getting Those Potatoes Ready
- First, peel and dice your spuds, then boil until fork-tender. Drain them really well—soggy soup isn't what we're after.
Pro Tips
Drain those potatoes super well or you'll end up with watery soup. Always shred cheese fresh—it melts way better into the soup. Get that bacon extra crispy before you break it up, and keep your spoon moving when you add the thickener so you get smooth, not lumpy soup.
Mix It Up
My friends who don't eat meat love this with veggie broth instead of chicken and no bacon. Sometimes I toss in a bit of cayenne for kick, or try smoked gouda instead of cheddar—it's fantastic. Want something even more decadent? Drop in some sour cream and fresh chives, just like a loaded baked potato in a bowl.
What Goes Well With It
You can't beat dipping a chunk of crusty bread into this soup. My little ones go crazy for it with soft bakery pretzels. When I'm watching what I eat, I'll add a big green salad or some roasted veggies on the side to balance out all that richness.
Storage Tips
Got some left? It'll stay good in your fridge about 3 days in a well-sealed container. Want to save it longer? Let it cool down first, then stick it in the freezer where it'll last for months. When you're ready to eat it, warm it up slowly and add a splash of cream to bring back that velvety texture.
Fast Facts
Need gluten free? Just use cornstarch instead of flour.
How long will it last? Up to 3 days in your fridge or 3 months frozen.
Only have milk? You can use it but cream makes everything better.
Soup too thick? Add a little more stock or water till it feels right.
Got pre-cooked bacon? Just crisp it up before topping your soup.
Personal Touches
Some nights I'll swap in crispy pancetta for bacon when I want to fancy things up. Can't do dairy? Coconut cream works amazingly well. My sneaky way to add veggies is mixing in some roasted carrots or cauliflower—the kids never catch on.
What Makes It Special
There's just something magical about a pot of this soup bubbling away on the stove. It's one of those dishes that naturally draws people together. Maybe it's how creamy it is or that perfect bacon crunch, but everyone always wants another bowl.
Nutritional Wins
Though this soup tastes like a treat, it's actually pretty well-rounded. You get protein from the bacon, your carbs from potatoes, and the cheese and cream give you energy to burn. I love throwing in extra veggies to make it even more nutritious.
Tasty Drink Matches
A nice glass of chilled white wine really complements this soup, especially chardonnay. Not into alcohol? Try some fizzy water with a lemon squeeze or my fave, cold apple cider. Even a light beer works great—it cuts through all that creaminess.
Prep In Advance
What I love about this soup is you can make most of it ahead. Just save adding the cream until right before serving. It makes hosting so much easier and tastes even better next day when all those flavors have mingled together.
Leftover Magic
Still have soup? You're in luck. Try pouring it over baked chicken tomorrow night. Sometimes I add extra stock to thin it out for a totally different soup experience. My absolute fave is using it as a dip for crusty bread during movie nights.
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Frequently Asked Questions
- → Can I make this dish early?
- Sure! Prep it the day before, then warm it gently on the stove. Just save the toppings for the last minute to keep them fresh and crunchy.
- → How should I store any leftovers?
- Pop it in an airtight container and keep it in the fridge for up to 3 days. Reheat slowly on low heat and add a splash of cream if it needs loosening up.
- → Is it freezer-friendly?
- Creamy dishes like this can change texture when frozen. If you do freeze, skip the cream and mix it in after thawing to keep it smooth.
- → Which potatoes are the best?
- Russets are awesome because they help thicken the broth as they cook down. For chunkier soup, Yukon Gold stays firm and holds its shape well.
- → Can I make this a little lighter?
- Try swapping heavy cream with half-and-half and using turkey bacon instead of the regular kind. It won’t be as rich but still tastes amazing.
Conclusion
Dive into a bowl of flavorful comfort with this creamy soup. It’s brimming with hearty ingredients and topped perfectly, making it ideal for family dinners or a cozy day in.