Potato Soup

 

INGREDIENTS

6 slices of bacon chopped

1 small yellow onion diced

3 cloves of garlic minced

3 tablespoons all purpose flour

4 cups chicken broth (unsalted)

1 cup milk (of choice)

1 cup cream or half and half

3 pounds of potatoes peeled and diced to 1 inch size cubes (use waxy potato like Gold Potatoes or Red)

1 and 1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup sour cream

1 cup shredded sharp cheddar cheese

diced green onion

diced bacon

shredded cheese

sour cream

INSTRUCTIONS

• Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
• Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
• Stir in the flour until a paste forms and allow this to cook for about 2-3 minutes until a light golden color. This cooks the flour.
• Pour in the chicken broth , milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
• Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
• Turn heat off and using a blender, blend the soup until most of the potatoes are blended and the soup is creamy. Only  pour half of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
• With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
• Serve warm with any additional toppings of your choice.