Ingredients

The following ingredients have 4 Servings
  • 7 slices bacon (chopped into 1-inch pieces)
  • 1 medium onion (chopped)
  • 1 carrot (peeled and chopped)
  • 4 cloves garlic (minced)
  • 1 stalk celery (chopped)
  • 1/3 cup all-purpose flour
  • 3 cups low sodium chicken broth
  • 5 russet potatoes (peeled and chopped)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon smoked paprika
  • 3 cups whole milk (we use Oatly full fat for dairy free)
  • 1/2 cup sour cream (we use WayFare for dairy free)
  • 1/2 cup shredded cheddar cheese (we use Follow Your Heart for dairy free)

Instruction

  • Place the bacon into a cold dutch oven and cook on medium-high heat. Stir as needed until the bacon is nice and crispy. Remove the bacon with a slotted spoon and place it onto a paper towel-lined plate to absorb the grease.
  • Add the carrots and onion to the dutch oven with the bacon grease and stir until the onions are translucent about 3-4 minutes, then add the garlic and cook and stir for another minute.
  • Add in the flour and toss to coat the veggies. Stir in the chicken broth, milk and 1/2 of the bacon, potatoes, and seasonings (salt, pepper, garlic, chili powder, and smoked paprika). Bring to a boil and then reduce to low heat to simmer for 15-20 minutes, or until the potatoes are fork tender. The smaller you chop the potatoes, the quicker they will cook. Be sure to stir as needed.
  • Use a blender (or immersion blender) to blend 1/3 to 1/2 of the soup mixture. Carefully blend the soup, as it will be very hot. Return the soup to the pot and add the other half of the bacon, sour cream, and cheddar cheese. Stir to combine and then serve as desired.