I made this soup for work lunches. It freezes and defrosts well. Great winter soup! I used a recipe from Red Apron Girl that I tweaked to my own tastes. I usually make this in my dutch oven and top with bacon and parsley. It's great as a lunch soup on workdays or as an appetizer for dinner. Enjoy!
Ingredients:
1 pound bacon, chopped and cooked
1 onion, minced
4 garlic cloves, minced
2 tablespoons flour
4 cups chicken broth
3 pounds russet potatoes, peeled and cut into small pieces (about ¼ inch pieces)
2 cups shredded cheese (half mozzarella, half parmesan)
1/2 cup heavy cream
2 teaspoons thyme
2 teaspoons sage
salt and pepper to taste
GF* - To make this gluten free, substitute corn starch for flour.
Preparation:
1. Boil potatoes in a large pot until very tender.
2. While potatoes are boiling, cook bacon in a dutch oven or deep skillet.
3. Once bacon is crispy, remove to a paper towel to dry.
4. Using bacon grease in the skillet, saute onion for about 8 minutes. Add garlic and continue to saute for a couple more minutes, until very soft.
5. Add flour and cook for 1 minute.
6. Slowly add in 1 cup chicken broth while scraping side of pan.
7. Add in remaining chicken broth and simmer for 5 minutes.
8. Add cheese into soup until melted.
9. Once potatoes are done, drain and mash with potato masher.
10. Add potatoes to cheese and soup mixture.
11. Add cream, thyme, sage, and salt and pepper to taste.
12. Let cook for about 10 minutes, until thickened.
Ingredients:
1 pound bacon, chopped and cooked
1 onion, minced
4 garlic cloves, minced
2 tablespoons flour
4 cups chicken broth
3 pounds russet potatoes, peeled and cut into small pieces (about ¼ inch pieces)
2 cups shredded cheese (half mozzarella, half parmesan)
1/2 cup heavy cream
2 teaspoons thyme
2 teaspoons sage
salt and pepper to taste
GF* - To make this gluten free, substitute corn starch for flour.
Preparation:
1. Boil potatoes in a large pot until very tender.
2. While potatoes are boiling, cook bacon in a dutch oven or deep skillet.
3. Once bacon is crispy, remove to a paper towel to dry.
4. Using bacon grease in the skillet, saute onion for about 8 minutes. Add garlic and continue to saute for a couple more minutes, until very soft.
5. Add flour and cook for 1 minute.
6. Slowly add in 1 cup chicken broth while scraping side of pan.
7. Add in remaining chicken broth and simmer for 5 minutes.
8. Add cheese into soup until melted.
9. Once potatoes are done, drain and mash with potato masher.
10. Add potatoes to cheese and soup mixture.
11. Add cream, thyme, sage, and salt and pepper to taste.
12. Let cook for about 10 minutes, until thickened.