Baked Potato Soup

Ingredients

• 1 lb bacon (Cook until fully done; reserve the rendered grease and crumble the bacon for serving.)
• 1 onion (Diced)
• 2 celery sticks (Diced)
• 2 medium carrots (Diced)
• 3 garlic cloves (Minced)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried parsley
• 0.5 tsp red pepper flakes
• 64 oz chicken broth
• 4 medium russet potatoes (Chopped into bite-size pieces)
• 0.5 cup heavy cream
• 0.5 cup sour cream (Stir into the soup off the heat; additional sour cream may be used as a topping.)
• 2 cups instant mashed potato flakes (Approximate amount; add 1/2 cup at a time while stirring until the desired thickness is reached.)
• shredded cheese (Optional baked-potato topping, to taste.)
• green onions (Optional, chopped, for topping.)

Steps

1. 1

   Place a large pot or Dutch oven over medium heat. Add the bacon and cook until fully crisp and cooked through, turning as needed. Remove the bacon to a plate, reserving the rendered grease in the pot; crumble the bacon when cool enough to handle.

2. 2

   Add the diced onion, celery, and carrots to the hot bacon grease. Stir occasionally and cook for about 5 minutes, until the vegetables begin to soften.

3. 3

   Add the minced garlic. Stir and cook for 1–2 minutes, until fragrant, taking care not to let the garlic burn.

4. 4

   Add the salt, black pepper, parsley, and red pepper flakes. Stir thoroughly so the seasonings coat the softened vegetables.

5. 5

   Pour in the chicken broth, then add the chopped russet potatoes. Stir, increase the heat as needed, and bring the soup to a simmer.

6. 6

   Maintain a gentle simmer, stirring occasionally, for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

7. 7

   Remove the pot from the heat. Add the heavy cream and sour cream, then stir until both are fully incorporated and the soup is creamy.

8. 8

   Add the instant mashed potato flakes 1/2 cup at a time, stirring thoroughly after each addition. Continue until the soup reaches the desired thickness; allow it to stand briefly between additions because the flakes will continue to thicken the soup.

9. 9

   Ladle the soup into bowls. Top with the reserved chopped bacon and any desired baked-potato toppings, such as shredded cheese, additional sour cream, and chopped green onions.

Notes

The potato flakes are added approximately, so stop when the soup reaches your preferred consistency. Add toppings according to preference. Because the soup contains dairy, reheat gently and avoid a vigorous boil.

Nutrition per serving

• soup
• main
• American
• comfort food
• fall
• creamy
• one-pot
• bacon