Baked Potato Soup Recipe!

This is my  boys’ favorite soup! Thick and creamy and full of big chunks of potatoes, this soup is a for-sure crowd pleaser, and very filling too! I usually make this once every few weeks once the weather gets cooler. It’s great for fall and winter dinner from a recipe that’s relatively easy and will warm your body, heart and soul.

Normally I do all the cooking in the house, but tonight Jon offered to cook! He did a really great job, and it came out tasting exactly how I make it! And best yet, he cleaned up some of the dishes as well!

Baked Potato Soup

1 lb bacon, chopped

1 medium onion, chopped

3 cloves garlic, minced

8 potatoes, cubed (you can peel if you’d like; we don’t so we don’t lose the nutrients or texture)

4 cups chicken stock

3 tbs butter

1/4 cup all-purpose flour

2 cups heavy cream

4 sprigs fresh thyme

salt and pepper to taste

shredded cheese and sour cream (optional)

In a dutch oven or large pot, cook the bacon over medium heat until cooked through. Remove the bacon, set aside. Drain 1/2 the bacon grease from the pot.

Cook onion in bacon drippings until translucent, about 5 minutes. Stir in garlic, cook 1-2 minutes. Add potatoes, toss to coat. Saute 3-4 minutes. Add chicken stock and cover; simmer until potatoes are tender.

While the potatoes are cooking, melt butter in a small saucepan. Whisk in flour until combined. Whisk in heavy cream very slowly, stirring constantly until thickened. Add cream mixture and bacon to the soup, season with salt and pepper to taste. (Optional: puree half the soup, if a thicker soup is desired.)

Top with sour cream and shredded cheese.

Adapted from Allrecipes