Ingredients: |
Ingredients: 4 large Russet Potatoes (2 lbs)
¾ cup Sour Cream
6 slices Bacon
1 large Yellow Onion, minced
3 Garlic cloves, minced
2 tbsp Butter
¼ cup Flour
3 cups Chicken Broth
2 cups Half and Half
2 cups Cheddar Cheese, shredded
⅛ cup Scallions, diced
¾ tsp Salt
½ tsp Black Pepper
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Directions: |
Directions:Serves: 8
1- Shred the cheese, measure out the sour cream and half and half. Let them sit at room temperature.
2- Cut the bacon into 1" squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They will overlap at first but will shrink down as they cook. Remove and set aside once crisp, leave 2 tbsp of drippings in the pot.
3- Meanwhile, peel the potatoes and cut them into 1" cubes. Add to a stockpot and cover the potatoes with 1" of water. Add the salt and boil gently for 10 minutes or until fork tender. Drain, then gently mash. Set aside.
4- Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
5- Add garlic and butter and cook 1 minute.
6- Whisk in flour, 1 minute.
7- Add chicken broth. Use a spatula to loosen any bacon from the bottom of the pan.
8- Slowly add the half and half. Bring to a boil, then reduce heat to a simmer.
9- Stir in the potatoes, then mix in the sour cream and black pepper.
10- Remove from heat, gradually sprinkle with shredded cheese and stir until combined. The soup will continue to thicken as it sits.
11- Garnish with bacon and scallions. |
This recipe for BAKED POTATO SOUP is from