Potato Soup

When Christine (@OctoberDragonFly) does soup; you know bacon will be somewhere… in our Soup series live, she gave us two versions to consider.

Potato Soup

Ingredients

• 6 strips (uncooked) bacon cut into small pieces

• 1/2 large onion chopped

• 2-3 large garlic cloves chopped

• 3 lbs potatoes peeled and diced into pieces(about 6-8)

• 3 cups chicken broth (better than bouillon or boxed)

• 1 cup milk

• 1 cup heavy cream

• 1 teaspoon* salt

• 1 teaspoon ground pepper

• ½ -1 teaspoon ancho chili powder

• 1 16oz bag shredded cheddar

• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

** The keto version I use a 16 oz bag of frozen riced cauliflower & omit the milk**

Instructions

1. Place bacon pieces in a large pan or pot over medium heat and cook until bacon is crisp and browned.

2. Remove bacon pieces and set aside, leaving the fat in the an

3. Add chopped onion & garlic cook over medium heat until onions are tender

4. Add chili powder salt & pepper

5. Add diced potatoes, chicken broth, milk, heavy cream.

6. Stir.

7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

8. Reduce heat to simmer and use an immersion blender or remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth. We like ours a little chunkier

9. Add the whole bag of shredded cheese & reserved bacon pieces stir well.

10. Allow soup to simmer for 15 minutes before serving.

11. Top with additional sour cream, bacon, cheddar cheese, or chives. Then dig in, because it’s so good!!