Recipe for my Loaded Jacket Potato Soup
Ingredients:-
7 slices of bacon, chopped-3/4 stick of real salted butter-
1 onion-
1 tablespoon garlic-
6 cups of prepared roasted chicken Better Than Bouillon-
3 large potatoes, peeled and cubed-
1 small potato, peeled and cubed-
3 cups of heavy cream-
2 cups of white cheddar cheese-
Dutch oven or pot with lid
Instructions:
1. Dice the bacon, onion, and garlic.
2. In a Dutch oven or pot, sauté the diced bacon, onion, and garlic with the butter until the bacon looks done.
3. Add the diced large potatoes to the pot.
4. Add the prepared broth, heavy cream, and spices. Stir well and bring to a boil. Then, reduce the heat to medium and stir frequently.
5. Once the potatoes have softened, blend the mixture in a blender or food processor (like the Ninja).
6. Return the blended mixture to the pot and stir in the grated white cheddar cheese.
7. In a separate pot, boil the small squares of the smaller potato until they are soft. Then, add them to the creamy potato soup mixture.
8. Turn the heat to low and make sure the soup doesn't stick to the bottom of the pot.
9. Top with bacon bits, chives, and more white cheddar cheese. Add a dollop of sour cream if desired.
10. If you need to thicken the soup, add 1/2 cup of potato flakes. This recipe is gluten-free. Enjoy!
