- 6 strips bacon
- 5 Yukon Gold potatoes, cut into eighths
- 1/2 cup butter
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pint half-and-half
- 3 (15 ounce) cans chicken broth
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- 1 teaspoon dried parsley
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
04/12/2018
recipepes.com
Fully-Loaded Baked Potato Soup, recipe
PT15M
PT1H
5
455 calories
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