Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot or dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. *carefully soak up the bacon grease leaving about 2 tbsp behind.

Step 2

Add in your butter and onions (chopped small), sauteing for about 5 minutes or until the onions soften. Throw in diced garlic and cook for about 30 seconds or until fragant.

Step 3

Add in your flour and stir for about 1 minute.

Step 4

Slowly whisk in your heavy whipping cream and milk, working in batches (about a 1/3 at a time). Repeat with the chicken broth. Season with salt, pepper, chicken bouillon, and cayenne. Stir to combine.

Step 5

Add in your potatoes and bring to a boil. Boil potatoes until fork tender, about 15 minutes.

Step 6

Reduce heat to medium-low. Add in your cheddar cheese and bacon (leaving aside a few tbsp of each for toppings), stir until melted.

Step 7

With a potatoe masher, or whatever you have on hand, mash your potatoes until desired consistency.

Step 8

Serve immediately and top with more cheese, sour cream, bacon and green onions.