Baked Potato Soup
Don’t worry about not having enough grease in your skillet the addition of 1/4 cup butter along with the bacon grease should be enough to mix in the flour, to save time the potatoes may be baked a day in advance
Servings 6
Ingredients:
8 to 10 slices bacon
1/4 cup butter
2 large garlic cloves, minced (garlic lovers can use more)
1/2 teaspoon crushed chili flakes, or adjust to taste
2/3 cup all-purpose flour
3-4 teaspoons chicken bouillon powder
7 cups light cream (or half milk and light cream)
4 large baked potatoes, peeled and cubed
4 large green onions, chopped (more to sprinkle on top)
1-1/2 cups shredded cheddar cheese
1 cup sour cream
salt and fresh ground black pepper, or to taste
Instructions:————————————-
In a Dutch oven or pot cook the bacon until browned; remove and crumble (leaving the fat in the pot).
Add in 1/4 cup butter and heat to medium-high heat.
Add in garlic and crushed chili flakes; cook stirring for 1 minute.
Whisk in the flour and chicken bouillon until smooth and combined.
Slowly add in the cream whisking continuously over medium heat until thickened and smooth.
Stir in the chopped potatoes, green onions and cooked bacon; bring back to a simmer; reduce heat and simmer for 15 minutes.
Mix in shredded cheddar cheese and sour cream stirring until melted and combined (do not boil).
Season with salt and pepper to taste.
Ladle into bowls then garnish with more green onions if desired.
Related posts:
- Garlicy Baked Potato Soup
Baked Potato Salad With Eggs And Bacon
Kitten’s Loaded Baked Potato Salad Casserole
Kitten’s Cheddar Cheese Potato Soup
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