Potato Soup
This Potato Soup is made with our Soup Base and our Garlic. Give this a try for dinner while there’s a cool crispness in the air! If you’d like to make this vegetarian, use our vegetable soup base and omit the bacon!
INGREDIENTS:
2 lbs. of yellow potatoes
¾ tsp. salt
8 slices thick cut bacon
1 large yellow onion, diced
1 tbsp. Bell-View Chopped Garlic
2 tbsp. butter
¼ cup flour
3 cups prepared Bell-View Savory Chicken Soup Base
2 cups half and half
¾ cup sour cream
½ tsp. pepper
2 cups sharp shredded cheddar cheese
DIRECTIONS:
Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Set aside.
Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
Add garlic and butter and cook 1 more minute.
Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth. Use a spoon to loosen any bacon remnants from the bottom of the pot, this will add flavor.
Slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes, then mix in the sour cream, and pepper.
Remove from heat the sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.