Baked Potato Soup

Creamy and hearty soup for the winter.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 pot

Ingredients

• 4  chicken bouillon cubes
• 5  large potatoes (peeled and cubed)
• 1  sliced leek (can omit, but is better with the leek)
• 1  diced yellow onion
• 2  crushed garlic cloves (can substitute garlic salt)
• 2  slices bacon
• 1  cup milk
• 1⁄4 cup sour cream
• 1⁄2 cup cheddar cheese

• Spices

• 1  teaspoon chives, paprika, rosemary, salt, pepper

Directions

1. Boil bouillon cubes and cubed potatoes with enough water to cover the top of the potatoes in a large pot.
2. Reduce to low heat after 5 minutes boiling.
3. Add leek to the pot and cover for 10 minutes.
4. Saute onion and garlic in a pan, and cook bacon on the side of the pan at the same time.
5. Add onion and garlic to pot once soft, and remove bacon once cooked.
6. Dice bacon into small pieces and add to the pot.
7. Cover for another 10 minutes.
8. Add milk, sour cream, and cheese and stir until melted and blended (you can increase the heat to achieve this if you want).
9. Add spices and stir everything together.
10. Cover for another 15 minutes on very very low heat.
11. Turn off heat and cover for another few minutes until desired thickness.