Finally, I sprinkle in the cheddar cheese and bacon bits if I’m feeling extravagant. I let it simmer for another 10-15 minutes until the cheese melts completely. I can hardly wait as I ladle the soup into bowls, garnishing with fresh green onions. The flavors are just incredible, and every spoonful brings a smile to my face.
Pro Tips for Best Results
From my personal experience, I’ve learned that choosing good-quality potatoes makes all the difference. I’ve tested this soup with different varieties, and russets always give the creaminess I crave. Also, go easy on the salt at the beginning since broth can vary in saltiness. It’s best to adjust to your taste once everything is cooked.
Another pro tip: if you love a thicker soup, you can always add a cornstarch slurry towards the end of cooking. Just mix equal parts cornstarch and cold water, whisk it together, and stir it in about 30 minutes before serving. I tested it without this step once, and the soup was delicious but not as hearty.
Finally, don’t skip the garnish! I’ve made this soup a few times without green onions or cheese, and while it was tasty, the topping adds that extra layer of flavor and texture. It really elevates the dish and turns a simple meal into something special!
Common Mistakes to Avoid
I made the mistake of not peeling all the potatoes the first time I tried this soup—don’t do what I did! Leaving the skins on might feel like a time-saver, but it can affect both texture and flavor. Sure, some people might enjoy the rustic touch, but I find the creamy consistency comes from those smooth, tender potato pieces.(See the next page below to continue…)