Loaded Potato Soup

By ccavaletti

Ingredients

• 10 slices bacon, chopped
• 1 onion, chopped
• 1 Tbsp minced garlic
• 1/3 c all-purpose flour
• 2 (32 oz) cartons chicken broth
• 1 c half-and-half
• 3 lbs Yukon gold potatoes, peeled and cut into 1/2-inch chunks
• 1 Tbsp minced fresh dill
• 1 Tbsp minced fresh chives
• 1 Tbsp minced fresh parsley
• 1 tsp minced fresh tarragon
• 1 tsp salt
• 1/2 c buttermilk
• 2 c shredded extra-sharp white Cheddar cheese
• Toppings: sour cream, shredded cheese, minced fresh chives

Preparation

Step 1

In a large Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 Tbsp drippings in pan.

Heat drippings over medium heat. Add onion and garlic; cook for 5 to 6 minutes or until tender. Add flour; cook, stirring constantly, for 2 minutes. Stir in broth and half-and-half. Add potatoes, and bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes or until potatoes are tender and mixture is slightly thickened.

Add dill, chives, parsley, tarragon and salt, stirring to combine. Reduce heat to low.

Pour half of the soup into the container of a blender and process until smooth. Return soup to pot and stir in buttermilk. Add cheese, and cook, stirring constantly, until melted.

Serve soup topped with bacon, and desired toppings.

From Cooking with Paula Deen, September/October 2013