Ingredients

The following ingredients have 8 Servings
  • 8 slices thick cut bacon
  • 1 onion (diced)
  • 1/2 cup all-purpose flour
  • 5 cups chicken stock
  • 5 Russet potatoes (baked, peeled and smashed)
  • 1 teaspoon dried parsley flakes
  • 2 cups half & half
  • salt and pepper (to taste)

Instruction

  • In a large heavy bottom pot or Dutch oven, cook bacon until crisp; remove bacon from pan with a slotted spoon and place on a plate. Crumble bacon and set aside.
  • Cook the onion in the bacon drippings until translucent; sprinkle in flour, stir and cook for one minute, stirring constantly.
  • Gradually whisk in chicken stock. Simmer the soup over medium heat, stirring occasionally, until thickened and bubbly. Add in the smashed potatoes and bacon; Stir to combine.
  • Stir in parsley and half & half, then cook for 10 more minutes. Add salt and pepper to taste.
  • Serve with optional sour cream and shredded cheese. Enjoy!