Potato soup

Name: Potato soup
Cuisine: American
Ingredients: 4 strips bacon, cut; 3 Tbs unsalted butter; 1 medium yellow onion, diced; 1 Tbs minced garlic; 1/4 cup AP flour; 4 russet potatoes, 1 tsp olive oil or more; 3 cups veggie broth, I used homemade; 2 cups heavy cream; 1 Tbs garlic powder; 1 tsp onion powder; 1 tsp chicken bullion powder; Salt & pepper to taste; 1/4 cup herb & garlic cream cheese; Green onion, shredded cheddar cheese, sour cream

Elyse Rose @elyserose

USA

I wish I got a picture with all the fixings, but that is ok.

Elyse Rose @elyserose

USA

I wish I got a picture with all the fixings, but that is ok.

Saved

Ingredients

4 stripsbacon, cut
3 Tbsunsalted butter
1medium yellow onion, diced
1 Tbsminced garlic
1/4 cupAP flour
4russet potatoes, 1 tsp olive oil or more
3 cupsveggie broth, I used homemade
2 cupsheavy cream
1 Tbsgarlic powder
1 tsponion powder
1 tspchicken bullion powder
Salt & pepper to taste
1/4 cupherb & garlic cream cheese
Topping
Green onion, shredded cheddar cheese, sour cream

Saved

Steps

1

Pre heat oven to 400 degrees. Stab potatoes with a fork. Drizzle with olive oil & some salt (optional). Bake about an hour or until inside if potato is soft. Let cook for a bit before removing skins and putting the insides of potato aside.
2

Cook bacon until crispy, set aside on paper towels. Add onions, cook until almost translucent. Add garlic & cook for 1-2 minutes. Add flour and cook until it is all incorporated.
3

Add heavy cream and seasoning. Mix. Add veggie broth. Let come to a boil then turn down heat.
4

Add in potatoes and cream cheese. Add more black pepper. You can use a potato masher or fork to break down potatoes, keep stirring and let cook on low or medium low until reached desired consistency. Once you’re ready to eat: top with your favorite toppings. My family enjoys bacon pieces we cooked at the beginning, cheddar cheese & green onion.