Roasted Potato and Cheese Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 small onion, diced
- 5 -6 slices bacon, diced
- 2 tablespoons flour
- 2 cups chicken stock (can substitute broth, if desired)
- 2 (14 ounce) cans chicken broth
- water (as needed)
- 4 large potatoes, baked and coursely chopped
- 6 ounces cream cheese
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- salt or pepper
-
optional toppings
- sour cream
- cheddar cheese
- scallion, sliced
directions
- If you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven. Let potatoes cool completely. Peel, if desired.
- Fry the bacon in a large heavy bottom pot until crispy. Remove and drain.
- In the bacon drippings, saute the onions until translucent.
- Sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
- Slowly add the stock and broth, whisking until smooth. Add water, if too thick.
- Add potatoes and mash/blend to desired consistency.
- Add the garlic powder, onion powder, salt and pepper to taste.
- When warm, cut cheese into small pieces and stir until melted.
- Heat through and serve with cooked bacon and desired toppings.
- Reheat on the stove, adding more water/stock as needed.
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