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:
- In a large stockpot or Dutch oven, cook bacon over medium heat. Once crisp, remove from pot onto a paper towel-lined plate.
- Meanwhile, peel potatoes and reserve the peels. Cut potatoes into small cubes.
- Cook potato peels in bacon greases until crisp and remove to plate with bacon.
- Add onion to stockpot and cook for about 6 minutes, until golden.
- Add garlic and flour and cook for 1 minute.
- Slowly add the chicken broth and heavy cream to pot, whisking constantly.
- Add thyme and potatoes, then turn heat up to high and bring to a boil.
- Once boiling, reduce heat to medium-low and cover pot. Cook for about 7 minutes or until potatoes are fork tender.
- 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.
- Turn off heat and add cheese. Stir until completely melted.
- Add sour cream and season with salt and pepper.
- Serve garnished with bacon, potato skins, green onions, cheese, and sour cream.
Recipe from Tracey's Culinary Adventures
Posted on Fantastical Sharing of Recipes