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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
2If 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.
3Once tender stir in flour and cook for one minute, stirring constantly.
4Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
5Put 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.
6Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
7Garnish 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