Creamy Potato Soup with Sour cream, bacon and chiv
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
6-8
Ingredients
6 strips bacon
1 large onion , chopped (about 2 cups)
3 large cloves garlic , chopped
3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
6 cups vegetable or chicken broth
Kosher salt and freshly ground black pepper , to taste
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1/4 cup chopped chives
Instructions
In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a
paper-towel-lined plate, break into small pieces and set aside.
Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12
minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat
and simmer until potatoes are tender, about 25 minutes.
With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with
knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream,
Cheddar cheese and chives.
Originally Submitted
10/18/2011
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