When it comes to soup, this recipe should represent the Fall season. As someone who adores loaded baked potatoes, it just makes sense to turn it into a creamy, full-bodied soup. It is just a few ingredients and is on the easy side of soup making.
First you want to dice your vegetables. I like prepping all of my ingredients in advance. Dice your onion, carrot, and celery and set aside. In a large soup pot, cook your bacon. You want it to be golden and crispy.
When the bacon is finished, set on paper towels to drain the fat. To the bacon fat, add your diced vegetables. I find this adds the perfect saltiness to the soup. Grate in some garlic and let it sauté. Next, add 6 cups of chicken broth. Then add 2 peeled and diced russet potatoes. Finally, add sprigs of thyme, rosemary, and sage.
Simmer for about an hour or until the potatoes are tender. Once tender use an immersion blender or regular blender to blend the soup. If it is too thick, add 1/4 cup of heavy cream. To serve, saddle into a bowl. Add the crumbled bacon, a dollop of sour cream, cheddar cheese, salt, pepper, and chines. Enjoy!
-2 peeled and diced russet potatoes
-1 large carrot diced
-2 small celery stalks diced
-1/2 white onion diced
-2 cloves grated garlic
-6 cups chicken broth
-4 strips of bacon crumbled
-1/4-1/3 cup heavy cream
-1/2 tbsp salt
-salt and pepper
-green onion or chives
Peel and dice your vegetables and set aside. In a soup pot, cook your bacon. When it is crispy remove. Set on a paper towel to drain the fat. Save some of the bacon grease in the pot and sauté your carrots, onion, and celery.
Saute for 1 minute. Grate in your garlic. Pour in your chicken broth and add your diced potatoes. Toss in your herbs and let simmer on low for 1 hour or until the vegetables and potatoes are tender.
Blend your soup with an immersion blender or regular blender. Add your heavy cream. If your soup is still too thick for your liking, then add 1/4 cup broth or water at a time. Season with salt and stir.
To serve, ladle into your bowl and add bacon, sour cream, cheese, and green onion. Enjoy!