The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Ingredients
- strips bacon: 6 piece
- Yukon Gold potatoes, cut into eighths: 5 piece
- butter: 0.5 cup
- sweet onion: 1 piece (diced)
- garlic: 2 clove (minced)
- flour: 3 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- pint half-and-half: 1 piece
- chicken broth: 3 cans (15 ounce cans)
- sour cream: 1 container (8 ounce container)
- cheddar cheese: 2 cups (shredded)
- parsley: 1 tsp (dried)
Metric Conversion
Stages of cooking
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
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Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
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Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
