Baked Potato Soup
Prep
20m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Baked Potato Soup
| 5 medium russet potatoes, scrubbed, and cubed |
| 7 cups chicken broth |
| 1 tsp thyme |
| 1 tsp basil |
| 2 Tbs fresh chives, finely chopped |
| 8 strips thick cut smoked bacon, cooked till crisp and crumbled |
| 2 cups whole milk |
| 1/8 tsp salt (to taste) |
| 1/8 tsp pepper (to taste) |
| 1/2 cup cheddar cheese for garnish |
| 3 medium bunch green onions |
Baked Potato Soup Directions
- In a large pot, simmer the cubed potatoes in chicken broth with thyme and basil until tender but not to the point that it is falling apart.
- Add the crumbled bacon, whole milk, and chives.
- Season with salt and pepper to taste
- Bring to a simmer,
- Mix the cornstarch with 5 tablespoons of whole milk.
- Add the cornstarch mixture and stir until thickened.
- Simmer again.
- Serve each bowl topped with cheddar cheese and green onions.
