Baked Potato Soup
- 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
- 14 cup sour cream
- 12 cup cheddar cheese
- 1 teaspoon chives, paprika, rosemary, salt, pepper
- Boil bouillon cubes and cubed potatoes with enough water to cover the top of the potatoes in a large pot.
- Reduce to low heat after 5 minutes boiling.
- Add leek to the pot and cover for 10 minutes.
- Saute onion and garlic in a pan, and cook bacon on the side of the pan at the same time.
- Add onion and garlic to pot once soft, and remove bacon once cooked.
- Dice bacon into small pieces and add to the pot.
- Cover for another 10 minutes.
- Add milk, sour cream, and cheese and stir until melted and blended (you can increase the heat to achieve this if you want).
- Add spices and stir everything together.
- Cover for another 15 minutes on very very low heat.
- Turn off heat and cover for another few minutes until desired thickness.
chicken bouillon cubes, potatoes, omit, yellow onion, garlic, bacon, milk, sour cream, cheddar cheese, chives
Taken from www.food.com/recipe/baked-potato-soup-521981 (may not work)