Perfect for rainy or cold days this soup will make you feel all fuzzy and warm inside. I hope you enjoy!
Ingredients:
- 4 Large Russet Potato’s
- 1 small yellow onion or 1/2 medium yellow onion
- 2 Garlic Cloves, Minced
- 1 small package of chives for toppings
- 4 TBSP Butter ( I prefer unsalted but you can used salted)
- 8 oz bacon or a package of pre cooked bacon bits
- 1/4 cup all purpose flour
- 2 1/2 cups Whole Milk
- 2 1/2 Cups Chicken Broth
- 1 Cup Mild or Sharp Cheddar cheese, shredded ( 8oz brick of cheese will equal 1 cup shredded)
- 3/4 cups of Sour Cream
- 1/2 tsp salt
Instructions:
- Slice potatoes up into one inch sections, put into stockpot and completely cover with water over 1 inch, season with 1/2 tsp of salt and cook for 8-10 minutes or until potatoes can easily be e pierces with a fork
- In a separate pan cook chopped up bacon (skip if you bought pre cooked bacon bits) reserve 1 tbsp of bacon grease
- Add 4TBSP of Butter and chopped onions to pan, sautéed until tender, add your 2 minced garlic cloves and cook for another minute until fragrant
- In same pan as butter, onions and garlic quickly whisk in your flour, then slowly add in you 2 1/2 cups of milk and 2 1/2 cups of chicken broth, whisk this consistently until it comes to a soft boil
- Drain potato’s and mash up, should be somewhat smooth but with various chunks of potato’s still left
- Add the Drained potatoes and season soup with roughly 1 tsp of salt and 1/4 tsp of pepper (more or less depending on your one preference)
- Stir in 3/4 sour cream, 1 cup shredded cheese and half of your cooked bacon ( the rest will be for topping) bring to a boil then remove fro heat
- Serve with your favorite toppings! Mine was a little more sour cream cheese and bacon bits as well as a little ranch dressing!