Created by Gerry on February 18, 2019
Step 1: In fry pan cook bacon until nice and crispy, cool and crumble for garnish
Step 2: Bake and dice potatoes (I bake in microwave)
Step 3: In a large pot over medium heat melt butter and saute onions until translucent
Step 4: Add in flour stir to make a roux
Step 5: Add in water, chicken broth, cornstarch, instant mashed potatoes, and spices stir well and bring to just a boil
Step 6: Lower heat and simmer about 5 or 6 minutes
Step 7:
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.
Step 9: If your soup seems too thick stir in extra half and half or whole milk to thin
Step 10: Prepare garnishes and place in mini bowls
Step 11: Serve in soup tureen with garnishes on the side