Potato Soup
Easy Spicy Baked Potato Soup. Picture everything you love in a baked potato with the addition of salsa verde for flavor and yummy cheddar. Don’t forget those crispy bacon bits! Plus, I’d add beer bread on the side. So cozy and delicious.
Ingredients
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6 Bacon, thick cut
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1 Yellow Onion, chopped
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4 cloves Garlic, chopped
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2 tbsp Butter, salted
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1 touch Salt
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1 touch Black Pepper
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1/4 cup Flour
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4 cups Chicken Broth
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4 Potato, peeled and chopped
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2 cups Milk
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1/3 cup Salsa Verde
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1/3 cup Sour Cream
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1 cup Cheddar Cheese, shredded
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1/2 cup Cilantro
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1 oz Green Onion, for serving
Directions
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Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon.
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To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.
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Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
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Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!
Notes
12/23/2023 -
Added a dash of worcestershire and white vinegar.