Recipe courtesy of Nancy Fuller
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.

Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.

With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.

Serve garnished with crispy crumbled bacon and sliced scallions.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Potato Leek Soup

Recipe courtesy of Robert Irvine

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking