Ingredients
- 6 strips bacon cut into small pieces
- 3 tablespoons unsalted butter
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 1/2 pounds Yukon Gold potatoes peeled and diced
- 4 cups low-sodium chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2/3 cup heavy cream
- 2/3 cup sour cream
- Shredded cheddar cheese optional, for topping
- Green onions or chives chopped (optional for topping)
- Additional sour cream optional, for topping
Instructions
- Cook bacon in a stock pot over medium heat until crisp. Transfer to a plate, leaving 2 tablespoons of fat in the pot.
- Melt butter with bacon fat. Sauté onions until soft, then add garlic and cook for 30 seconds.
- Add potatoes, chicken stock, thyme, paprika, salt, and pepper to the pot. Bring to a boil and cook until potatoes are tender.
- Remove from heat and partially blend with an immersion blender, leaving some chunks for texture.
- Stir in heavy cream and sour cream, simmer on low for 15 minutes. Add cooked bacon back into the soup.
- Serve hot, topped with extra sour cream, bacon, cheddar cheese, and chives if desired.
- DEVOUR!