Ingredients
Scale
- 1 package of bacon
- 1 yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 3–4 cups chicken broth
- 1 teaspoon garlic powder
- Salt and pepper
- 4 cups potatoes, chopped and peeled
- 3–4 cups heavy whipping cream
For Toppings
- 1 cup shredded cheddar cheese
- 4–5 spring onions, chopped
- bacon, chopped (will be using bacon from the soup recipe above)
Instructions
- Cut bacon into small pieces and saute in a dutch oven or pot. Once the bacon is crispy remove from pot and place on papertowl to absorb grease. Set aside.
- Saute Onions and garlic in the bacon grease for 1-2 minutes. Whisk in the flour until you have a smooth paste. Add in chicken stock and continue to whisk until lumps are all gone. This will thicken up as it cooks.
- Add in potatoes, salt and pepper and garlic powder. Cook over medium heat stirring regularly so the potatoes don’t scorch on the bottom. As the potatoes soften (about 20 min) began to mash in the broth. I don’t mash them all but want to make the soup a bit thicker by breaking down some of the potatoes, you can mash as much or little as you like. If you want a thicker soup, mash more. I leave about 1/3 of the chunks of potatoes unmashed. Continue to cook and stir for an addition 15-20 minutes.
- 10 minutes before serving pour in the cream and turn the heat to medium-high. Stir occasionaly to keep from burning. This will thicken up as it cooks.
- Serve with bacon, cheese and onions.
Nutrition
- Serving Size: 6