Chunky Potato Soup
Crispy French Bread
Ingredients
- 4 slices bacon, chopped
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton chicken broth
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- ½ cup milk
- 1 cup shredded Cheddar cheese
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook bacon in a Dutch oven over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, leaving 2 Tbsp drippings in pan.
- Add onion and garlic to drippings; cook over medium heat, stirring frequently, 8 minutes or until tender.
- Add flour, and cook, stirring constantly, 2 minutes. Gradually stir in broth.
- Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency. Stir in milk. Add cheese, stirring until melted.
- Stir in sour cream, salt, and pepper; cook until heated. Top servings with bacon, additional cheese, sour cream, and, if desired, green onions.
Side Dish Ingredients
- ½ (14.8-oz) loaf French bread
- 2 Tbsp butter, softened
Side Dish Instructions
- Preheat oven to 350°F. Bake bread directly on oven rack 15 minutes or until crisp. Serve with butter.
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