6 cups chicken broth (1.4 L), (I prefer low sodium chicken bone broth for extra flavor)
3 lb potato (1.2 kg), (use Russet or Yukon golds, if using russets be sure to peel first),finely dice
¼ cup heavy cream (60 mL)
additional topping, scallions or chives, cheese (Monterey Jack, cheddar, muenster all work well),a dollop of sour cream or Greek yogurt
Nutrition Info
Calories 765
Fat 42g
Carbs 65g
Fiber 5g
Sugar 8g
Protein 39g
How to Make It
1. Step
Cook bacon as desired. Set bacon aside once cooked, reserving the bacon fat for later usage. WIth kitchen twine, make an herb bouquet with the thyme and bay leaves. Set aside
2. Step
In a large soup pot, add 2 tbsp bacon fat, onions, garlic, seasoning salt and the herb bouquet. Cook over medium low heat for 12-15 minutes until the onions and garlic are softened. Then, add in 2 tbsp of butter and flour, stirring until everything forms a paste. Cook for 2 minutes so the flour is no longer raw.
3. Step
Add in the broth and increase heat to medium-high until the broth starts to bubble. Be sure to stir the broth and flour mixture together so the flour does not clump. Once the heat is turned up, season with salt and pepper to taste as broth starts to thicken.
4. Step
Add in potatoes and turn heat down to medium. Cook for 10-12 minutes until the potatoes are cooked . Then, reduce heat to medium low and stir in heavy cream.
5. Step
Adjust seasonings to taste and serve with toppings of your choice.
