Category: soup & dinner
Servings: 12
Prep Time: 20 min
Cook Time: 1 hr 40 min
Total Time: 2 hr
Total Time: 2 hr
Description
This is a measure-with-your-heart style soup.
Ingredients
12 unit Red Potatoes
2 tbsp Vegetable Oil
1 tsp Salt
6 slice Bacon
1 tbsp Minced Garlic
8 cup Chicken Broth (low sodium)
2 tsp Oregano
2 tsp Onion Powder
1 1/2 cup Heavy Whipping Cream
1 cup Shredded Parmesan
1 1/2 cup Shredded Sharp Cheddar
1 cup Sour Cream
4 oz Cream Cheese (softened)
1/2 cup Chopped Chives (optional)
Instructions
- Step 1. Set oven to 425 F. Place foil on pan and spread a thin layer of vegetable oil across.
- Step 3. Wash potatoes. Roughly peel half of the potatoes. Slice potatoes in half and place flat-side down on oiled pan. Drizzle the remaining oil on top and season with 1 tsp of salt.
- Step 5. Bake about 40 minutes until skins crisp and potatoes can be easily poked with a fork.
- Step 6. In a large pot, sear bacon on medium heat until desired tenderness. Cook both sides.
- Step 8. Set bacon aside to cool slightly, roughly chop.
- Step 10. Leave bacon grease in pan.
- Step 11. Remove potatoes from oven and chop into 3/4 inch pieces.
- Step 13. Add minced garlic to bacon grease in pot. Let simmer until fragrant. Add diced potatoes and mix until potatoes are coated in garlic and grease. Let simmer on low-medium heat 1-2 minutes.
- Step 14. Add chicken broth. Let simmer until boiling.
- Step 16. Once boiling, gently mash the potatoes until you’ve reached your desired consistency. I mash until about 1/4 of the potato chunks remain.
- Step 18. Return bacon pieces to pot.
- Step 19. Turn burner to low heat. Add onion powder, oregano, heavy whipping cream, Parmesan, and cheddar.
- Step 21. Gently stir to combine.
- Step 22. Add sour cream and cream cheese. Continue stirring until all ingredients are mixed. Add salt to taste.
- Step 23. Serve topped with cheddar cheese, sour cream, bacon bits, and/or chives. Enjoy!