NEW ENGLAND BAKED POTATO SOUP

New England Baked Potato Soup image

Provided by Melanie Campbell

Time 55m

Number Of Ingredients 11

1 onion, diced
1 Tbsp olive oil
1/2 c all purpose flour
3 can(s) (14.5 ounce) chicken broth
5 potatoes, baked, peeled and diced
2 c half and half
1 c sharp cheddar cheese, grated
1 c sour cream
salt & pepper to taste
GARNISHES:
SLICED BACON, COOKED AND CRUMBLED/ CHIVES/ SOUR CREAM/ SHREDDED CHEDDAR CHEESE/ HAM

Steps:

1. In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
2. If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
3. Once tender stir in flour and cook for one minute, stirring constantly.
4. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
5. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
6. Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
7. Garnish with the bacon, chives, additional cheese, and sour cream if you'd like.