8 slices thick cut bacon
1 onion, diced
1/2 cup all-purpose flour
5 cups chicken stock
5 russet potatoes, baked, peeled and smashed
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt & pepper to taste
- In a large heavy bottom pot (or Dutch oven), cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
- Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
- Gradually add chicken stock. Cook the soup, occasionally stirring until thickened and bubbly. Add in the smashed potatoes and bacon. Stir to combine.
- Visit Baked Potato Soup @ theslowroasteditalian.com for full instructions.