Wednesday, June 26, 2013
Recently, I was looking for something to make that I could pack for my lunches, and I found this recipe through Pinterest (obviously). Is it very seasonal during the middle of this humid June? Not exactly. But my oh my, is it delicious! It has large chunks of potato, is super cheesy, and loaded with bacon. What's not to love? Read below to see how to make it on your own!
Here's what you'll need:
-8 baked potatoes
-a whole pack of thick sliced bacon (12 slices)
-2 small onions, finely chopped
-2 teaspoons of chopped garlic
-1 stick of butter, cut in slices
-4 cups of chicken broth
-2 small containers of heavy cream
-a splash of milk of your choice
-1 bag of shredded cheddar cheese (2 cups)
-salt and pepper
-2 tablespoons of cornstarch (I used 3)
-green onions for garnish
1. Dice four of the baked potatoes into small bite-sized pieces, skins and all. With the remaining four baked potatoes, scoop out all the potato, and mash until smooth. Discard the skins of these potatoes.
2. In a large stock pot, carefully fry all the bacon until crisp (I only did a little at a time, because I knew this was going to make a mess). As you finish cooking the bacon, removed to a paper-towel lined plate and let cool. Crumble into pieces when cool enough to handle. Do not drain any of the bacon grease.
3. Add your chopped onion and garlic to the bacon grease. Cook over medium heat until softened. Add the butter, and stir into the mixture until melted. Next, add the chicken broth, heavy cream, diced potatoes, and mashed potatoes; stir to combine. Splash a little milk into the mixture if the soup seems very thick. Heat soup thoroughly, but don't let it boil. Add all the cheese at once, and stir until melted. Shake a little salt and pepper, to taste. Finally, add in all of the reserved crumbled bacon (yum)!
4. Place the cornstarch in a small bowl, and combine with equal parts water to create a slurry. Add the slurry to the soup, and stir constantly, until thick.
5. Serve with cheese, bacon, and green onion. Enjoy!
This recipe takes awhile, but makes a ton! I freezed about half, and have been eating the rest for lunch or dinner. Like I said before, this isn't the best dish for summer, but it will be great for the colder months! Pin It