Loaded Bacon Potato Soup

What you need:

• 8 slices bacon, chopped
• 6 medium russet potatoes
• 1 large onion, diced
• 2 tsp. minced garlic cloves
• 2 Tbsp. all purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 tsp. dried thyme
• 1 lb. shredded sharp cheddar cheese, plus some for garnish
• 1 cup sour cream, plus some for garnish
• 3 green onions, diced for garnish

Directions:

1. In a large stockpot or Dutch oven, cook bacon over medium heat. Once crisp, remove from pot onto a paper towel-lined plate.
2. Meanwhile, peel potatoes and reserve the peels. Cut potatoes into small cubes.
3. Cook potato peels in bacon greases until crisp and remove to plate with bacon.
4. Add onion to stockpot and cook for about 6 minutes, until golden.
5. Add garlic and flour and cook for 1 minute.
6. Slowly add the chicken broth and heavy cream to pot, whisking constantly.
7. Add thyme and potatoes, then turn heat up to high and bring to a boil.
8. Once boiling, reduce heat to medium-low and cover pot. Cook for about 7 minutes or until potatoes are fork tender.
9. Take a potato masher and mash the soup some. You can also put everything in the pot in a blender or only half of it in the blender, depending on how smooth or chunky you like your soup.
10. Turn off heat and add cheese. Stir until completely melted.
11. Add sour cream and season with salt and pepper.
12. Serve garnished with bacon, potato skins, green onions, cheese, and sour cream.

Recipe from Tracey's Culinary Adventures

Posted on Fantastical Sharing of Recipes