Creamy Baked Potato Soup

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.