Here
we are in October and we finally got a couple of days under 80°! I was so excited that I decided to make one
of my fall favorites for dinner. This potato soup is a mix of a couple different
recipes I have tried and altered to our needs and tastes. If you are looking
for some amazing comfort food in under an hour then this is the soup for you!
What
you need:
· 6 Russet
Potatoes, Peeled & Cut Into 1” Pieces
· 2 Small White Onions,
Chopped
· 1 Tbsp. Minced
Garlic
· 2 Tbsp.
All-Purpose Flour
· 3 Tbsp. Extra
Virgin Olive Oil
· 4 Cups Chicken
Broth (32 oz.)
· ½ Cup Half &
Half
· 1 Cup Shredded
Cheddar Cheese, (plus more for topping)
· 1 lb. Bacon,
Cooked & Crumbled
· Green Onions,
Chopped (optional)
How
to make it:
1. Bring water to a
boil in a medium pot. Add potatoes. Meanwhile cook bacon on a non-greased
cookie sheet in a 425° oven for
20 minutes; flipping half way through.
2. While the potatoes and bacon are
cooking; sauté onions with olive oil in a large pot over medium heat for 8
minutes before adding garlic and cooking for 2 more minutes. Add flour and stir
well. Scrape any burnt bits from the bottom while slowly adding chicken broth
and then the cheese. Stir.
3. Once potatoes are cooked; drain and
lightly mash. Personally, I like to leave some bigger chunks of potato for my
soup. Add potatoes to soup and reduce heat. Remove bacon from oven. Drain,
crumble, and set aside.
4. Add half & half to soup and simmer
5 minutes.
Serve
topped with shredded cheese, bacon crumbles, & green onions. The perfect comfort
meal for a chilly fall day! Or… if you’re from Texas; any day that in the 70s or
less.
