Bacon Brussels Sprouts
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Loaded Baked Potato Soup
Prep Time: 30 minutes
Serves: 6 servings
Ingredients:
5 Each White potatoes (cubed) Peeling is optional
16 oz Daily’s Premium Original Stack Pack Bacon (cut into 1” pieces)
4 Tbsp Butter (unsalted)
1 Each Sweet onion (chopped)
2 Each Garlic cloves (chopped)
1⁄4 Cup Flour (All Purpose)
2 Cups Light (or Heavy) Cream
3 Cups Chicken stock
1 Cup Cheddar cheese (shredded)
3⁄4 Cup Sour cream
1 tsp Kosher or sea salt (to taste)
1⁄4 tsp Black pepper (to taste)
4 Each Green onions (optional)
Preparation:
Place cubed potatoes into a stockpot and completely cover with 1" of water. Season with 1⁄2 tsp salt and cook until potatoes pierce easily with a knife then drain. (approx. 10-12 min)
Meanwhile, sauté bacon in a separate pan / pot until crispy then transfer to a plate, reserving 1 Tbsp bacon fat (grease).
Add butter, chopped onions, and garlic. Sauté until tender.
Add flour... stirring with a whisk to coat evenly. Slowly add chicken stock and cream, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. Blend with stick blender, or light “mash” with whisk / potato masher.
Stir in 3/4 cup sour cream, and approximately 75% of the shredded cheese and crisp bacon. Reserving the rest for garnish / toppings).
Return to a simmer. Remove from heat. Serve immediately with your favorite toppings. (soup will last in refrigerator for 5 – 7 days)