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McAlister's-Style Country Potato Soup
Rachel Kim

McAlister's-Style Country Potato Soup

Country potato soup should have body without a bowl of glue. Puree only one third of the cooked potatoes and leave the rest in soft cubes. Cheddar and bacon are accents here, not the entire broth.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 slices bacon
  • 2 tbsp unsalted butter
  • 1 small yellow onion diced
  • 2 celery ribs diced
  • 3 lbs Yukon Gold potatoes cut into 3/4-inch cubes
  • 5 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup shredded cheddar cheese

Method
 

  1. Cook the bacon until crisp and at least 145°F, rest it for 3 minutes and crumble it.
  2. Melt the butter in a Dutch oven and cook the onion and celery for 7 minutes.
  3. Add the potatoes, broth, salt and black pepper and simmer for 18 to 20 minutes until tender.
  4. Blend about one third of the soup with an immersion blender, leaving many potato cubes intact.
  5. Stir in the milk and warm to 165°F without boiling.
  6. Serve with cheddar and crumbled bacon divided among the bowls.