Loaded Baked Potato Soup

• 10 slices bacon
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tablespoon white vinegar
• 7 cups cubed potatoes skins on, Yukon Gold/all-purpose or a boiling
• 6 cups chicken or Vegetable Broth
• 1 tablespoon chopped parsley fresh
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 14 ounces evaporated milk
• 2 tablespoons cornstarch
• 1/4 cup cold water
• broccoli florets Steamed
• sour cream
• shredded sharp cheddar
• green onions Chopped
• crumbled bacon

1. In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar and de-glaze the bottom of the pan.
2. Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.
3. Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.
4. In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.
5. Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.
6. Serve with toppings.

bacon, onion, garlic, white vinegar, potatoes, chicken, parsley fresh, thyme, rosemary, salt, black pepper, milk, cornstarch, cold water, broccoli, sour cream, cheddar, green onions, bacon

Taken from www.yummly.com/recipe/Loaded-Baked-Potato-Soup-1662152 (may not work)