‘Tis the season for……SOUP!
I made this soup last night and along with it we had guacamole bacon toasted cheese sandwiches…..YUM!
And yes, I’m having leftovers for lunch today!
I won’t mention the fact that I didn’t even think to poke holes in the potatoes before cooking and one exploded all over the oven…..guess I’m lucky it was only one……
I doubled the recipe
I added very thinly sliced carrots
I added one leek, white part only, sliced
When I added the onion to bacon drippings I also added the sliced carrots and leek.
8 slices thick cut Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and smashed
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)
In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Add in the smashed potatoes and bacon. Stir to combine. Add parsley and half & half; cook for 10 minutes. Stir in cheese and sour cream. Stir well and serve. Enjoy!
NOTE: If you want your potatoes chunky, dice them instead of smashing them.