Potato Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop bacon and cook in a large pot over medium heat. Dice onion and peel and cube potatoes.

Step 2

While bacon cooks, peel potatoes and save the skins. Chop the skins into 1in pieces.

Step 3

Remove cooked bacon from pot and reserve the bacon fat. Place potato skins into pan and fry for 6-8 min until crispy.

Step 4

Remove skins and brown onion. Once browned add chopped garlic and 2TBS flour.

Step 5

Once combined slowly add heavy cream and chicken broth

Step 6

Add potatoes to pot with salt and pepper to taste. Bring to boil then simmer, covered for 7-10 minutes.

Step 7

Once potatoes are softened, remove 2 cups of the soup. Blend the rest of the pot until smooth.

Step 8

Add blended soup to pot and add 1 cup sour cream and 4 cups cheddar, mix. Add reserved soup back to pot and stir to combine.

Step 9

Serve with bacon and potato skins