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You'll crave this one all winter long—a thick puree served with classic baked-potato toppings.
Ingredients:
Serves 6 to 8- 6 strips bacon
- 1 large onion , chopped (about 2 cups)
- 3 large cloves garlic , chopped
- 3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
- 6 cups vegetable or chicken broth
- Kosher salt and freshly ground black pepper , to taste
- 1/2 cup sour cream
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped chives
In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.
Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.
With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, Cheddar cheese and chives.
Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.
With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, Cheddar cheese and chives.
