I can make American potato soup every week! I know all the secrets of this soup!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon is lower in fat and calories.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds cheesy flavor without dairy.

Heat oil in a warm pot.

Add 0.5 tablespoons of butter.

Chop 0.5 onion into small pieces and sauté.

Chop some carrots and add them to the pot with rosemary, sautéing together.

Cut potatoes into large cubes and add them based on preference.

Add 1 teaspoon of chipotle powder for spiciness and 1 teaspoon of sugar for caramelization.

Mix everything well.

Add 1 liter of vegetable broth and the same amount of water, and let the potatoes cook.

Add chopped pancetta and some slices of smoked bacon to a hot skillet and fry until golden.

When the soup boils, reduce heat and add Italian sausage links.

Fry together until sausages are cooked through.

For the cream, grate some Vermont cheddar cheese.

Transfer the meat from the skillet to the pot using a slotted spoon to avoid oil in the soup.

Heat 1 tablespoon of butter and add 2 tablespoons of flour, mixing well.

Stir the soup and taste it, adding black pepper and salt as needed.

Add 70-100 ml of half-and-half or milk and mix well.

Add slices of cheddar cheese and stir until creamy.

Once the cream is cooked, add it to the soup and mix well.

Add grated Vermont cheddar cheese, fresh parsley, and green onions if desired.

Turn off the heat when the soup boils.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens