Decadent Potato Soup

Rich and creamy potato soup with bacon, cheddar cheese, and sour cream

Ingredients

Ingredients

• 8 strips bacon
• 2-3 tbsp butter
• 1 large yellow onion, diced
• 5 garlic cloves, minced
• 1/3 cup flour
• 2.5 lbs potatoes, diced
• 4 cups kitchen basics chicken broth
• 2 cups milk (can be cow or almond or whatever)
• 1/2 cup heavy cream
• 2 tsp salt or garlic salt
• 2 tsp black pepper
• 1/2 tsp chili powder
• 1 tsp red pepper flakes
• 1/3 cup sour cream
• 1/2 cup shredded cheddar cheese

On the side at the table (optional):

• More shredded Cheddar Cheese
• Sour cream
• Green onion sliced small
• Saltines

Instructions

1. Cook bacon in a large pot till crisp. Take out bacon and dice, set aside. Up to cook whether to use the bacon grease or take it out (see notes)
2. Add butter and cook onion till translucent. (If you are adding other veggies, add them now, see note 2)
3. Add garlic for another minute
4. Add flour and mix well, cook just enough to get raw flour taste out
5. Add potatoes and all ingredients. Bring to a simmer and cook for 10 minutes
6. Using an immersion blender, blend roughly half the soup. (You can transfer half to a blender if that is what you have, then remix)
7. Simmer for another 15 minutes
8. Serve

Notes

1. For a healthier option, do not leave the bacon grease in the pan after cooking. Use less butter and/or switch to olive oil
2. Some potatoes can be substituted for carrots or other veggies. I like to take out 1/4-1/2 of potatoes and use other veggies like carrots or celery