Baked Potato Soup
Toasted Baguette
Ingredients
- 2 slices bacon, chopped
- ¾ lb russet potatoes, cut into 1-inch pieces
- ½ tsp salt, divided
- ½ onion, chopped
- 2 tsp minced garlic
- 1 Tbsp butter
- 1½ Tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- ⅓ cup sour cream
- ⅛ tsp pepper
- ⅔ cup shredded mild Cheddar cheese
- 1 green onion, thinly sliced
Instructions
- Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving 1 Tbsp drippings in pot.
- Meanwhile, bring potatoes, ¼ tsp salt, and water to cover to a boil in a 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, ¼ tsp salt, and pepper. For a smoother consistency, process soup in blender until it reaches desired consistency.
- Remove from heat; cool slightly. Stir in cheese until melted. Sprinkle with bacon and green onion.
Side Dish Ingredients
- 3 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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