Creamy Potato Soup with Sour Cream, Bacon and Chives




  • In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.
  • Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.
  • With an immersion blender, puree soup until chunky-smooth. Season to taste with salt and pepper. Serve hot, topped with bacon bits, sour cream, cheddar cheese and chives. Serves 6.