Description
This Baked Potato Soup is a creamy yet comforting meal you can enjoy on a crisp fall evening!
Ingredients
Scale
- 4 large russet potatoes (or 2lb)
- 3/4 tsp salt
- 6 slices of bacon, roughly chopped
- 1 large yellow onion
- 3 garlic cloves, minced
- 2 TBSP butter
- 1/4 cup flour
- 3 1/2 cup chicken broth
- 2 cups half and half
- 3/4 sour cream
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced.
Instructions
- Cut your bacon into 1-inch pieces, cook on low until crispy
- Remove from heat and leave 2 TBSP of drippings in the pan (set aside)
- In a large saucepan, add the cubed potatoes
- Add water until until the potatoes are completely covered
- Add salt and gently boil for 20 minutes (set aside)
- Add the diced onions into the pot with the bacon drippings
- Cook until softened, about 5 minutes
- Add the garlic and butter
- Cook for an additional minute
- Whisk in the flour, allow to cook for1 more minute
- Then add broth, scrapping the bottom of the pan to loosen any bacon bits
- Slowly add your half and half and bring to a boil before reducing to a simmer
- Stir in the the potatoes and then mix in sour cream, salt and pepper to taste