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| layout: recipe | ||
| title: "Baked Potato Soup" | ||
| image: placeholder.png | ||
| tags: potato, soup | ||
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| ingredients: | ||
| - 3 lb yukon gold potatoes, mini, cut into 1" pieces | ||
| - 8 strips bacon, cooked & cut into small pieces | ||
| - 2 Tbsp butter | ||
| - 2 Tbsp bacon grease, reserved | ||
| - 1 medium onion, yellow, diced | ||
| - 8 cloves garlic | ||
| - ¼ cup flour | ||
| - 2 cups milk | ||
| - 1 cup heavy cream | ||
| - 4 cups chicken broth | ||
| - salt to taste (1-2 tsp) | ||
| - 1 tsp black pepper | ||
| - 1 tsp chicken bouillon (optional) | ||
| - pinch of cayenne (optional) | ||
| - 2 cups cheddar cheese, freshly grated | ||
| - Toppings: | ||
| - cheddar cheese | ||
| - sour cream | ||
| - bacon | ||
| - green onions | ||
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| directions: | ||
| - In a large pot or dutch oven, cook bacon over medium heat until crispy | ||
| - Remove with slotted sppon and set aside | ||
| - *Carefully* soak up the grease with a paper towel, leaving about 2 Tbsp | ||
| - Add butter and onion, sauteing about 5 minutes or until your onions soften | ||
| - Add garlic and cook for about 30 seconds or until fragrant | ||
| - Add the flour and stir for about 1 minute | ||
| - Slowly whisk in your heavy cream and milk, working in batches (about ⅓ at time) | ||
| - Repeat previous step with the chicken broth | ||
| - Season with salt, pepper, chicken bouillon and cayenne | ||
| - Add the potatoes and bring to a boil | ||
| - Boil for about 15 minutes | ||
| - Reduce heat to medium-low | ||
| - Stir in cheese and bacon reserving about few tablespoons for topping. Stir until cheese is melted | ||
| - Mash potatoes until desired consistency | ||
| - Serve immediately and top with more cheese, sour cream, bacon, and green onions | ||
| - Enjoy! | ||
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