Part 2 of an easy weeknight dinner series, this baked potato soup is described as a favorite, cozy, and genuinely easy to make year-round. It's perfect for soup season.
1. Dice your bacon and all vegetables. Get all ingredients ready and set by the stove. In a large pot, cook your bacon over medium high heat for a few minutes until fully cooked and crispy. Scoop out onto a paper towel and set aside.
2. Pour the bacon grease out but don’t wipe the pot out. In the same pot on medium heat, add your butter and allow it to melt. Add your diced onion and cook 4-5 minutes until translucent. Add in your garlic and cook for another minute. Sprinkle in the flour and cook for a minute before slowly adding and mixing in your broth to reduce clumps.
3. Add your spices to the soup and mix well. Carefully add your potatoes and carrots and bring the soup to a boil. Cover and simmer for about 15 minutes until the vegetables are tender and easily pierced with a fork.
4. After 15 minutes, use an immersion blender or scoop a portion of the soup into a blender and blend until the soup is thick and creamy. You can decide how much you want to blend it! Add in your heavy cream and mix well allowing to thicken for a few minutes over low heat.
5. Once thickened, serve topped with cheese, sour cream, bacon bits and green onion. Enjoy!!!
