-Bacon -Yellow Onion -Garlic -Butter -Flour -Chicken Broth -Whole Milk -Russet Potatoes
-Smoked Paprika -Cayenne Pepper -Salt --Pepper -Sour Cream -Cheddar Cheese -Green Onions
This recipe starts with BACON! Cook bacon in a soup pot over medium heat until brown and crispy. Remove the bacon with a slotted spoon to a clean bowl or plate and leave the bacon grease in the pot.
Add diced onion and minced garlic to the pot after removing the bacon and continue to sauté over medium heat in the bacon grease until the onions are soft and translucent.
Next, add butter and flour to the onions and garlic. Continue to cook and stir over medium heat for about two minutes. The butter and flour will form a roux that helps thicken the soup.
While the onions are sautéing, peel and dice russet potatoes into ½-inch cubes. The smaller the cubes, the faster they’ll cook.
Add chicken broth and whole milk to the pot. Whisk to dissolve all the flour and butter, then add the diced potatoes.
Simmer the potatoes in the soup for about 15 minutes, or until they are VERY soft. Let them simmer until they’re easily pierced with a fork so that they’ll be easily mashable.
Use a potato masher or immersion blender to partially mash the potatoes or until the soup is to your desired thickness (some like it chunky, some like it smooth!).
Then it’s time to add some more seasoning. I added smoked paprika, cayenne pepper, salt, and freshly cracked pepper.
And lastly, to make the soup extra creamy and extra baked-potato-like, stir in sour cream.