Ingredients
Scale
- 4 large russet potoates or gold potatoes
- 1 pound of bacon
- 3 tbsp butter
- 1 medium yellow onion
- 3 cloves minced garlic
- ¼ cup flour
- 4 cups of chicken broth
- 2 cups of 2% milk
- ⅔ cup heavy cream
- 2 tbsp potato slayer
- ⅔ cup sour cream
Instructions
- Cook bacon in a dutch oven and remove once crispy. Leave in all of bacon grease.
- Add 3 tbsp of butter and a diced onion then let it cook for 5 minutes until softened.
- Add minced garlic and let it cook for 1 minute. Add flour then stir until smooth.
- Slowly pour in chicken broth, milk, heavy cream and 2 tbsp of Potato Slayer then stir well.
- Scoop out the inside potato from baked potatoes then add them into the dutch oven. Optional: if you have a potato ricer, rice 2 of the 4 potatoes for creamier soup
- Simmer for 10-15 minutes. Add ¾ lb chopped bacon and ⅔ cup sour cream the last 5 mins.
- Serve warm and Top with cheddar cheese, sour cream, bacon and finely cut chives
Notes
- Add extra bacon or ground beef if you want more of a meaty bite.
- Rice the potatoes for a more creamy soup consistency.
- Make sure to include the bacon grease from the bacon. This adds a ton of flavor to the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Soup
- Cuisine: American