Baked Potato Soup
I knew I was going to eat soup for dinner because I’ve been blowing my nose and sneezing for a few days. What really surprised me was the energy I had when I got home from work. Usually when I felt like this, I would make some ramen and call it a night. My first plan was kohlrabi soup. However, my kohlrabi was moldy!! Blahhhh. Almost grabbed the ramen, but then the bacon stopped me. Bacon and potatoes. How time consuming would baked potato soup be? I looked up some recipes real quick online. Most call for an already-baked potato. To lazy for that, what cooked the potatoes in the soup?
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- 6 slice
- thick cut apple wood smoked bacon
- 1 large
- onion, chopped
- 4 clove
- garlic, minced
- 6 Tbsp
- 2 tsp
- dried chives
- salt and pepper to taste
- 6 c
- chicken stock
- 4 c
- baking potatoes, cubed (peeling optional)
- 2 c
- heavy cream
- chives for garnish
- sour cream for garnish
1In a large stock pot, sauté bacon until crisp.
2Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can.
3When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
4Sauté the onion in the drippings for a few minutes then sauté the garlic for another minute.
5Add flour, dry chives, salt, and pepper; mix well.
6Gradually add the chicken stock and scrape up the brown bits (keep them – they add flavor).
7Bring to a boil; boil and stir for 2 minutes (broth should thicken).
8Add potatoes. Cover and boil for 15-20 minutes.
9Stir every few minutes because the potatoes may stick to the bottom.
10When potatoes are done, add cream; heat but do not boil.
11Stir in crumbled bacon then garnish with a dollop sour cream and chives on top.