Ingredients
- 4 to 5 ounces sliced bacon (4-5 slices, cooked and crumbled for garnish)
- 3 cups potatoes, diced (3 baked potatoes, peeled and diced)
- 2 tablespoons butter
- 1 cup onions diced
- 2 tablespoons flour
- 2 cups water
- 4 cups chicken broth
- 1 cup instant mashed potatoes
- 1/4 cup cornstarch
- 1/8 teaspoons thyme
- 1/2 teaspoons basil
- 1/2 to 1 teaspoon salt (sea salt or to taste)
- 1/2 to 3/4 teaspoons pepper (occasionally I use white pepper)
- 1 cup heavy whipping cream (or half and half)
- FOR GARNISH
- 1/2 cup shredded cheddar cheese
- 2 ounces bacon (1/4 cup crumbled cooked or the amount from your 4-5 cooked bacon slices)
- 1/2 cup green onions thinly sliced (green part)
How to Make
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Step 1: In fry pan cook bacon until nice and crispy, cool and crumble for garnish
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Step 2: Bake and dice potatoes (I bake in microwave)
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Step 3: In a large pot over medium heat melt butter and saute onions until translucent
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Step 4: Add in flour stir to make a roux
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Step 5: Add in water, chicken broth, cornstarch, instant mashed potatoes, and spices stir well and bring to just a boil
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Step 6: Lower heat and simmer about 5 or 6 minutes
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Step 7:
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Step 8: Add in diced potatoes, whipping cream and again bring to just a boil, lower heat and simmer about 15 minutes or until it thickens.
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Step 9: If your soup seems too thick stir in extra half and half or whole milk to thin
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Step 10: Prepare garnishes and place in mini bowls
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Step 11: Serve in soup tureen with garnishes on the side
We hope you enjoy this recipe!
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