CREAMY POTATO SOUP

Monday, February 10, 2020 : February 10, 2020

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This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!

This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!





CREAMY POTATO SOUP , .


4.9 ★★★★★ | This dreamy creamy potato soup is loaded with bacon roasted Yukon gold potatoes along with roasted garlic and dried herbs – giving you the very easiest loaded baked potato inspired dinner ever! The best part is that it’s mostly hands-off cooking time which makes it totally possible on a busy weeknight!

Total Time: 55 Minutes,Servings: 10 Servings



Ingredients :
  • 12 oz. bacon
  • 3 lb. Yukon gold potatoes, diced into 1” pieces
  • 1 yellow onion, cut into 4 wedges
  • 2 heads garlic, halved widthwise
  • 4 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 3 cups chicken broth
  • 16 oz. half and half
  • 1 teaspoon white balsamic vinegar
  • Kosher salt
  • fresh cracked pepper
  • Garnish:
  • sour cream
  • shredded cheddar cheese
  • crumbled bacon
  • fresh chopped parsley



Instructions :
  • Preheat oven to 425 degrees.
  • Place a cooling rack on a baking sheet. Place bacon on the cooling rack and bake for about 15 minutes or until crisp.
  • Remove cooling rack from the baking sheet and set bacon aside. Do not discard the bacon grease.
  • Place diced potatoes and onions on to the greasy baking sheet. Place garlic on a small piece of tin foil.
  • Drizzle everything with olive oil and season with oregano, thyme, sage, garlic powder, salt and pepper. Toss to coat.
  • Seal garlic inside by folding the tin foil into a small pouch.
  • Roast for about 25 minutes or until the potatoes are fork tender.
  • Transfer potatoes and onions to a high speed blender.
  • Squeeze garlic from the skins into the blender as well.
  • Add 3 cups of chicken broth and blend soup just until it becomes smooth and creamy – do not blend for too long!
  • Transfer soup to a large pot and heat over medium heat just until warmed through.
  • Stir in half and half and vinegar.
  • Season to taste with salt and pepper.
  • Garnish with your favorites and enjoy!



Copyright: Tasty Making Tekno

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Rated 4.9 / Based On 132 Customer Reviews

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