Classic Potato Soup
Prep: 35 min. Cook: 30 min.
4 red potatoes cubed
4 medium Yukon Gold potatoes cubed
8 cups chicken stock
1 Tbsp. salt
1 tsp. pepper
1 tbsp. minced garlic
1 tbsp. fresh rosemary, chopped
1 cup sour cream
1 cup heavy cream
1/4 cup scallions, chopped + some to sprinkle on top
6 slices cooked crumbled bacon + some to sprinkle on top
1 cup grated cheddar cheese, divided
Boil potatoes in chiken stock. Make sure the liquid covers your potatoes (depends on size of potatoes) and if needed, add additional stock or water to cover. Boil until potatoes are cooked throughout. Remove 1/2 cup potaotes and puree in blender. Add back to the pot. Add spices and herbs. Add bacon and scallions blending well after each addition. Add cream, 1/2 cheese and sour cream, blend thoroughly and remove from heat. Top with remaining bacon, scallions and cheese.