Serves 1
Directions
- 1Start by cooking your bacon. You can bake it in the oven or fry it in a pan.
- 2Sauté onions until translucent.
- 3Add garlic, stir and cook until fragrant, about 30 seconds to a minute.
- 4Add in flour and stir. If there's not enough liquid, add a tiny bit more bacon grease or butter.
- 5Stir and let flour cook out for a couple of minutes.
- 6Add chicken stock and stir, scraping up bits stuck to the bottom of the pan.
- 7Add half-and-half and seasonings plus the potatoes.
- 8If your potatoes aren't fully covered by liquid, add more chicken stock or water until they're just covered.
- 9Bring to a boil, stirring regularly to ensure nothing gets stuck on the bottom of the pan.
- 10Once boiling, reduce the heat and cook until the potatoes are fork tender.
- 11Use an immersion blender and blend down about half of the potatoes to thicken the soup. Alternatively, take about half out and blend in a regular blender.
- 12Add in sour cream.
- 13Let cook on low for another 5 to 10 minutes, regularly stirring, so nothing gets burnt on the bottom of the pan.
- 14If the soup is too thick, add a little bit more stock or some water to thin it out.
- 15Serve with any toppings of your choice, including sour cream, chives, green onions, and/or bacon.
Ingredients
- 1 large potato, peeled and diced
- 1 slice bacon
- 1 to 2 teaspoons bacon fat
- Garlic
- 0.125 cup onion
- 1 teaspoon flour
- 0.5 cup half and half (you can use heavy cream and milk as well)
- 0.5 to 3/4 cup chicken stock
- Garlic powder
- Onion powder
- Chili powder
- Pepper
- 2 tablespoons sour cream
- (optional) Water
- Sour cream
- Bacon
- Chives
- Green onion
Equipment
ovenpanimmersion blenderregular blender
Tips
- If using pre-cooked bacon, replace bacon grease with butter.
- Stir regularly to ensure nothing gets stuck on the bottom of the pan.
- If soup is too thick, add more stock or water to thin it out.
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