Baked Potato Soup
Recipe By: Megan
Recipe type: Main, Soup
Prep time:
Cook time:
Total time:
Serves: serves 6
- 6 pieces of bacon, sliced into bits
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 2 teaspoons dried thyme
- 3 cups chicken broth
- 5 medium potatoes, baked and then mashed just a little
- 2 cups heavy cream
- 1 cup sour cream
- salt and pepper to taste
TOPPINGS - cheddar cheese
- green onions
- bacon
- In a large dutch oven or stock pot, over medium high heat, cook the bacon bits until crispy. Remove the bacon from the pan and set aside.
- Add the onion, garlic, carrots and celery and cook until the onion is starting to soften.
- Add the bay leaf, thyme and broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 15 minutes.
- One the veggies are all cooked, toss in the potatoes, heavy cream and sour cream. Stir to combine and bring back to a boil.
- Remove from heat and serve with cheese, bacon and green onions.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/09/baked-potato-soup/
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