This is a great alternative to the heavy cream based potato soups out there. Don’t worry; there is no shortage of flavor. This is one of my personal favorites. I love to serve it with roasted pork sandwiches on a cold winter day.
5 lb bag of russet potatoes
1/2 lb of bacon
1 large onion
2 large cans of chicken broth
- Chop bacon into bits and brown in a stock pot
- Remove bacon when crisp and brown diced onion in bacon fat
- Once caramelized, add broth and boil peeled, chunks of potatoes. boil until soft. Add bacon bits back to the pot and blend with a hand blender until smooth. Top with a bit of shredded cheddar cheese. Add salt to taste if necessary 🙂
For a healthier option, I left out the bacon and used olive oil to brown the onions. You can also use a bit of tarragon for flavor.