Creamy Loaded Potato Soup

• Meat

  • 8 Bacon, Thick Cut Slices

• Produce

  • 1 tsp Basil, dry
  • 4 cloves Garlic
  • 1 Green onions
  • 1 Onion
  • 1 tsp Oregano, dry
  • 6 Potatoes, medium cooked and cut into cubes

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 1 Cheddar cheese
  • 2 cups Heavy cream

Found on jocooks.com

Description

Directions

• Start by baking or cooking the potatoes. I cut mine into small cubes and boiled them for about 15 minutes until they were fork tender.
• Next cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Reserve 2 tbsp of the rendered bacon fat.
• In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another minute.
• Stir in the flour, then start adding the liquid. I usually add it a cup at a time, whisking the flour to make sure there are no lumps, until you finish adding the heavy cream and chicken broth.
• Add the dry basil, dry oregano and season with salt and pepper. Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely.
• Top with cheddar cheese, bacon and green onions before serving.

Nutrition