Potato Soup

🥘 Ingredients

• Parmesan cheese
  1/2 c
• Russet potatoes
  6 large
• bacon chives
• brown onion
  1 large
• extra sharp cheddar cheese
  1 c
• garlic
  3 cloves
• garlic powder
  1/2 tsp
• half-and-half
  2 c
• onion powder
  1/2 tsp
• salt
  1/2 tsp
• sliced bacon
  8 oz
• white pepper
  1/2 tsp

🍳 Cookware

• blender

1. 1

   Bake the Russet potatoes .

   Russet potatoes: 6 large
2. 2

   Peel the potatoes and cut and cube them. Set aside.
3. 3

   Cut the sliced bacon into small pieces and place in soup pan and fry until brown and crisp. Place bacon on paper towel to drain and set aside for garnish.

   sliced bacon: 8 oz
4. 4

   Place the sliced brown onion in the bacon grease and sauté until onions are soft and clear, add garlic and potatoes and sauté for ⏱️ 3 minutes .

   brown onion: 1 large, garlic: 3 cloves
5. 5

   Add very hot water just enough to cover the potatoes and bring to a boil, simmer for ⏱️ 10 minutes , add 2 cups of half-and-half or mild along with white pepper , garlic powder , onion powder , and salt .

   half-and-half: 2 c, white pepper: 1/2 tsp, garlic powder: 1/2 tsp, onion powder: 1/2 tsp, salt: 1/2 tsp
6. 6

   When mixture comes to a boil, bring fire to low and add Parmesan cheese and extra sharp cheddar cheese little by little until it all melts.

   Parmesan cheese: 1/2 c, extra sharp cheddar cheese: 1 c
7. 7

   Place mixture into a blender , or you can blend it in the soup pan with a BRAUN blender until smooth.
8. 8

   You can serve it with sharp cheddar cheese and bacon chives on the top, whatever you prefer. Serve with warm bread and salad.

   bacon chives