New England Baked Potato Soup

Melanie Campbell

By
@RossCampbell

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.


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Rating:

Comments:

Serves:

8

Cook:

55 Min

Method:

Stove Top

Ingredients

1
onion, diced
1 Tbsp
olive oil
1/2 c
all purpose flour
3 can(s)
(14.5 ounce) chicken broth
5
potatoes, baked, peeled and diced
2 c
half and half
1 c
sharp cheddar cheese, grated
1 c
sour cream
salt & pepper to taste

GARNISHES:

SLICED BACON, COOKED AND CRUMBLED/ CHIVES/ SOUR CREAM/ SHREDDED CHEDDAR CHEESE/ HAM

Directions Step-By-Step

1
In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
2
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
3
Once tender stir in flour and cook for one minute, stirring constantly.
4
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
5
Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
6
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
7
Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.

About this Recipe

Main Ingredient: Potatoes
Regional Style: English
Other Tags: Quick & Easy, Healthy
Hashtags: #Soups, #bacon, #Potatoes