Baked Potato Soup

I'm not typically a soup person, but this is filling and FULL of flavor.

Baked Potato Soup

Prep time: 15 minutes

Cook time: 1 hour

Servings: 4-6

Ingredients

• 12 oz bacon diced

• 12 oz andouille sausage sliced

• 4 big russet potatoes peeled and diced into pieces smaller than 1”

• 1 yellow onion diced

• 1 tbs minced garlic

• 1 tbs Tony Chachere’s original seasoning

• 4 cups chicken broth

• 2 cups milk

• 2/3 cup heavy cream

• 2/3 cup sour cream

• 1/3 cup flour

• Shredded cheddar cheese for topping
  

Directions

1. Cook diced bacon over medium heat until browned. Remove from pot and split into two halves (one for the soup and one for topping). Leave grease in pot.

2. In same pot, add sliced sausage and cook until browned. Remove from pot but leave all of the grease in the pot.

3. In same pot, add diced onion and cook for about 3-5 minutes. Add in minced garlic and cook until fragrant.

4. Add flour to pot and stir until slightly browned.

5. Add potatoes, chicken broth, milk, heavy cream, and Tony’s. Stir to combine everything.

6. Increase heat to medium high to bring to a boil. Stir occasionally and cook until potatoes are tender.

7. Reduce heat to a simmer

8. Remove about half of the soup and add it to a blender. Blend until smooth and return to pot. Add in cooked sausage, 1/2 of our bacon, and sour cream. Stir to combine.

9. Cook for about 15 minutes more. Serve with remaining bacon bits, shredded cheese, chives, and more sour cream if desired! Enjoy!