|
If you have just cooked the bacon then cook the
onions on medium-low heat in the bacon drippings
until tender. If you are using leftover bacon or
are omitting the bacon altogether then add about 2
tablespoons olive oil to the Dutch oven and cook
the onion on medium-low heat until tender. Once
tender stir in flour and cook for one minute,
stirring constantly. Gradually add chicken broth;
cook, stirring constantly until thickened and
bubbly. Put in the diced potatoes and half & half.
If you like your soup very chunky you can leave it
as is. If you like a slightly smoother soup you
can use an immersion blender to blend it. Continue
to cook on medium-low heat for 10 minutes and stir
in the cheese and sour cream. Garnish with the
bacon, chives, additional cheese, and sour cream
if you’d like.
|
