The key to making this soup so quickly is to chop the potatoes really finely. The key to making it so tasty is the bacon fat mixed with flour and water that is stirred into the soup. This spreads a bacon flavor throughout every mouthful.
To get this soup done really quickly, read through the recipe first. As you read it, gather together all ingredients, pots, pans, knives and other tools that you will need so that everything is at your fingertips. But don’t prep any ingredients. All prep for this soup is in the instructions and is included in the 15 minutes time it takes to make the soup. See you in 15!
Yield: 7 and ½ cups
- 4 cups low or no-sodium chicken broth
- 2 Tbsp. neutral oil like vegetable or grape seed
- 1 and ½ lbs. baking potatoes (about 3 medium)
- 6 strips bacon
- 1 tsp. salt
- ¼ cup flour
- 1 cup water
- 3 oz. cheddar cheese
- 2 spring onions
- Black pepper
- 4 Tbsp. sour cream or Greek yogurt
- Measure the chicken broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
- Meanwhile, warm the oil in a large pot or Dutch oven over medium high heat. Take a potato and chop it into tiny ¼ inch cubes. Add the cubes from the one potato to the oil.
- Stir and cover. Chop remaining potatoes in ¼ inch cubes, adding each potato to the pot once it’s chopped, stirring and covering. Once all potatoes are added, stir often but keep covered between stirs.
- Put the bacon in a large pan over medium high heat. Cook flipping occasionally until cooked through, 5-6 minutes.
- When microwave is done, add broth to the potatoes along with salt. Increase heat to high. Stir. Keep it covered until it reaches a boil. Reduce heat to a vigorous simmer stirring occasionally.
- While soup is simmering and bacon is cooking, measure flour into a large mason jar. Add the water and shake a lot until well-incorporated. Set aside. Shred the cheese and chop the spring onions.
- Take a potato masher and mash into the soup, breaking up some of the potato cubes.
- When bacon is cooked, transfer it to the cutting board. Chop it and add three-quarters of it to the simmering soup. Put the rest with the cheese and onions, which will be used for garnishing the soup.
- Shake the mason jar again and then pour it into the bacon fat. Stir well. It should thicken from the remaining heat in the pan. If not, heat it over low until thickened. Add the bacon fat mixture to the soup and stir it up a lot. When soup is simmering and potatoes are tender, mash it up a bit more.
- Ladle into bowls and serve topped with the cheese, spring onions, sour cream, and remaining bacon.