Baked Potato Soup
INGREDIENTS:
4 large russet potatoes, equal to 2 lbs.
¾ teaspoon salt
6 slices thick cut bacon
1 large yellow onion
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 ½ cups Chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced
DIRECTIONS:
Prep Work
Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cooking Instructions
Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
Add garlic and butter and cook 1 more minute …
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