Baked Potato Soup
Toasted Baguette
Ingredients
- 6 slices bacon, chopped
- 2 lb russet potatoes, cut into 1-inch pieces
- 1 tsp salt, divided
- 1 onion, chopped
- 2 Tbsp minced garlic
- 2 Tbsp butter
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1½ cups heavy cream
- 1 (8-oz) carton sour cream
- ½ tsp pepper
- 1 (8-oz) block mild Cheddar cheese, shredded
- 2 green onions, thinly sliced
Instructions
- Cook bacon in a Dutch oven over medium heat 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving 2 Tbsp drippings in pot.
- Meanwhile, bring potatoes, ½ tsp salt, and water to cover to a boil in a large saucepan; boil 10 minutes or until tender. Drain and mash.
- Add onion to drippings in pot; cook 5 minutes or until lightly browned and tender. Add garlic and butter; cook 1 minute or until fragrant. Whisk in flour; cook 1 minute.
- Add broth, scraping pot to loosen browned bits. Add heavy cream; bring to a boil, reduce heat, and simmer. Stir in potatoes, sour cream, ½ tsp salt, and pepper (see Note).
- Remove from heat; cool slightly. Stir in cheese until melted. Sprinkle with bacon and green onions.
Side Dish Ingredients
- ½ (14-oz) French baguette
Side Dish Instructions
- Preheat broiler. Cut baguette in half lengthwise; place on a baking sheet. Broil 2 to 3 minutes or until toasted.
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