|Main Dish, Soup
|Freezable, Pre-preparable, Serve Hot
This recipe uses the potatoes themselves to thicken the soup. You can add a bit milk if the soup is too thick, or add a bit of Wondra flour, cornstarch, or instant mashed potatoes if it's not thick enough.
Use the chives or green onions or both!
This recipe uses Yukon Gold potatoes because they are both starchy and can hold their shape for the chunky bits. You can also use Russet or baking potatoes.
|Cook diced potatoes until cooked, but still firm. Set aside.
|Cook bacon in the soup pan until most of the fat has rendered out. Set bacon aside.
|Put onions in pan with bacon fat. Cook until translucent.
|Deglaze with 2/3 of the chicken broth/stock
|If you don't have a stick blender, take 2/3 of the potatoes and 1/3 of the chicken broth and puree in a regular blender or food processor and then add to the pan.
|If you do have a stick blender, add the rest of the broth and 2/3 of the potatoes to the pan and puree with the stick blender.
|Add the sour cream and 2/3 of the cheese, stirring until incorporated.
|Add 2/3 of the chives or green onions (or both!), 2/3 of the reserved bacon, and the reserved potatoes to the soup.
|Divide into bowls for serving using reserved bacon, cheese, and chives/onions for garnish.