The beginning of fall means pumpkin spice, chilly weather and the beginning of soup season! If you find yourself craving something comforting this fall, look no further than this rich and creamy baked potato soup. This recipe is easy to put together and makes enough to feed a crowd.
Ingredients:
- 6 potatoes, washed, peeled and diced
- 10 bacon strips, cut into thin pieces
- 5 tbsp. butter
- 4 garlic cloves, minced
- 1 onion, chopped
- 3 cups whole milk or heavy cream
- 2 cups chicken broth
- 1/3 cup flour
- 2 cups cheddar cheese
- Salt, pepper, and garlic powder to taste
Directions:
- Add bacon to a large soup pot and cook on medium until crispy
- Remove bacon from pot, leaving half the grease in the pan, add butter, onions and garlic
- Saute onions and garlic until tender, add flour and let simmer for 1 minute, stirring frequently
- Add chicken broth and potatoes, bring to a boil, then reduce the heat to medium and cook until potatoes are soft
- Add cream, then use immersion blender to blend potatoes until soup has a thick consistency (this is optional, if you don’t have an immersion blender just skip this step)
- Add bacon and cheese, along with seasonings to taste
- Serve topped with extra bacon, cheese, green onions or sour cream
Grace Giger can be reached at [email protected]