Description
Baked potato soup with cheddar and bacon. From Your Daily Hit.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 onion, diced
- 3 garlic cloves
- 2 tablespoons butter
- 1/4 cup (31g) flour
- 4 cups (960ml) chicken broth
- 2 pounds (900g) russet potatoes, peeled and diced
- 1 cup (240ml) milk or half-and-half
- 1 cup (113g) shredded cheddar
- 1/2 cup (120g) sour cream
- Salt, pepper, chives
Instructions
- Cook bacon until crisp. Remove it. Cook onion in the fat 4 minutes. Add garlic and butter.
- Stir in flour for 1 minute. Whisk in broth. Add potatoes. Simmer 15 minutes until the potatoes are soft.
- Mash some of the potatoes in the pot so the soup thickens. Stir in milk.
- Off a boil, add cheddar and sour cream. Season. Top with bacon and chives.
Notes
Russets break down and thicken the soup. Waxy potatoes stay in distinct cubes and make a thinner bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American