Ingredients
- Turkey Bacon – 8 slices
- Yellow onion – 1 medium
- Garlic – 3–4 cloves
- Yukon Gold potatoes – 3 pounds
- All-purpose flour – ¼ cup
- Chicken broth – 4 cups
- Whole milk – 1½ cups
- Heavy cream – 1 cup
- Sour cream – ½ cup (120g)
- Salt – 1½ teaspoons
- Cracked black pepper – ¾ teaspoon
- Chives (optional) – As desired
- Shredded cheddar (optional) – As desired
- Paprika or cayenne (optional) – To taste
Instructions
- Cook the turkey bacon in a large pot until crispy. Remove and set aside, leaving the drippings in the pot.
- Sauté the onion and garlic in the bacon drippings until softened, about 5 minutes.
- Add the diced potatoes, flour, salt, and black pepper. Stir to coat the potatoes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in the whole milk, heavy cream, and sour cream. Simmer for another 5 minutes, stirring occasionally.
- Use a potato masher to lightly crush some of the potatoes for a thicker texture, if desired.
- Serve hot, topped with crumbled turkey bacon, chives, shredded cheddar, and a sprinkle of paprika or cayenne if using.
Notes
- For a vegetarian version, omit the turkey bacon and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg