I made this Wednesday night because it was such a cold and rainy day I had been dreaming of creamy soup. It was SO delicious we had the leftovers on Thursday. Very rarely do we eat leftovers the very next day. This soup is that good. Add a slice of buttered crusty bread on the side and you have a hearty dinner.
Baked Potato Soup
4-6 strips of Bacon cut into 1/2 inch pieces
1 small onion, diced
4 cloves of garlic, minced
5 Cups of Yukon Gold Potatoes cubed
14 ounces Chicken Stock
1 teaspoon salt
1/2 teaspoon chipotle or regular chili powder
1/2 teaspoon black pepper
1 12 ounce can evaporated milk
2 1/2 Cups of cheddar cheese shredded
Fresh chives and sour cream
In the bottom of your Dutch Oven or other large pot, saute' your bacon and onion until bacon is crispy. Remove bacon and drain off bacon grease.
Add garlic, potatoes, chicken broth and seasonings. Stir and bring to a boil.
Reduce heat and simmer for 20-30 minutes until potatoes are tender.
Add milk and cheese, saving about 1/2 cup for garnish. Bring back to a simmer and remove from heat.
Garnish and Enjoy!!