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Instructions |
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Cook bacon until crisp; remove and crumble; set aside. Cook the onions on medium-low heat in the bacon drippings until tender. (If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil and cook the onion on medium-low heat until tender.)
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Once tender stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is.
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If you like a slightly smoother soup you can use an immersion blender to blend it. Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
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Serving
Suggestions |
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Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.
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Originally Submitted
7/4/2012
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