Ingredients: |
Ingredients: 8 slices of bacon, chopped
1 small yellow onion, diced
2 shallots, diced
4 cloves of garlic, minced
4 Tbsp all purpose flour
3 cups low-sodium chicken broth
2 cans (24 oz) evaporated milk
3lbs potatoes, peel & dice
1½ tsp salt, 1 tsp fresh ground black pepper
⅓ cup sour cream
1 cup shredded sharp cheddar cheese
optional toppings
extra bacon, cheddar cheese, chives/green onions, sour cream
Add bacon to large dutch oven or stock pot; cook over med-high until bacon is crispy. Remove bacon to plate lined with paper towels; set aside, leaving grease in pot. Add onion & shallot; cook until softened & translucent, 5 min. Add minced garlic; cook for additional 30 seconds. Stir in flour; cook for 2-3 min, until light golden color.
Slowly pour in chicken stock, string to combine with flour mixture. Add evaporated milk, potatoes, salt & pepper. Stir to combine.
Bring pot to low boil, lower to a simmer; place lid onto pot. Cook, stirring occasionally, until potatoes are softened & fork tender. If potatoes are finely diced, potatoes should be tender in about 10-15 min. Once potatoes are soft, remove pot from heat; use an immersion blender to puree most of soup. I like to leave some chunks of potatoes, but you can also puree it completely smooth.
If you do not have an immersion blender, then carefully pour portions of soup into a blender or food processor; blend until smooth. Return pureed soup to the pot after blending. Once soup is to desired texture, add shredded cheese & sour cream.
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