Ingredients
8slicesthick cut baconchopped
1yellow oniondiced
3clovesgarlicminced
2lbsyukon potatoescut into chunks
4cupschicken stock
¼cupunsalted butter
¼cupflour
1cupheavy cream
1tspkosher salt
½tspcoarse ground black pepper
sour creamfor garnish
green onionsfor garnish
cheddar cheesefor garnish
Preparation
Put the bacon in a large dutch oven on medium heat and cook until crisp, then remove from the pan and add in the onions cooking until translucent for about 3 minutes.
Add the potatoes and garlic to the pan and cook for two minutes and then add in the chicken broth and bring to a boil.
Upon boiling, lower the heat and simmer for 15 minutes.
In a medium saucepan, add the butter and flour and whisk together until melted and smooth for 1 minute then slowly add the heavy cream, salt, and pepper while whisking until smooth.
Turn off the heat if the potatoes are tender and using an immersion blender, blend the soup to your desired consistency.
Mix the cream sauce and bacon and serve topped with sour cream, green onions, and Cheddar cheese.
