Description
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It’s a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Ingredients
- 6 strips bacon
- 5 Yukon Gold potatoes, cut into eighths
- ½ cup butter
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pint half-and-half
- 3 (15 ounce) cans chicken broth
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- 1 teaspoon dried parsley
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until crisp
- about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook
- covered
- until tender
- 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent
- about 5 minutes. Stir in bacon crumbles
- reserved bacon drippings
- flour
- salt
- and pepper. Reduce heat; add the boiled potatoes
- half-and-half
- and chicken broth. Simmer until thickened
- about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through
- about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6