@itsmeganerisman: Ingredients + Recipe in caption: 🥔🧅🌿 • 6 russet potatoes – peeled and diced into ½- to 1-inch cubes • 8 slices bacon • ½ cup onion, diced • 3 tbsp butter • 4 cloves garlic, minced • 1/3 cup flour • 4 cups chicken broth • 2 cups milk • 1 cup heavy cream • 2/3 cup sour cream • 1½ tsp salt • 1 tsp pepper • 1 tsp buttery poultry seasoning (or chicken bouillon) Roast the Potatoes:  • Preheat your oven to 425°F.  • Pierce 6 russet potatoes a few times with a fork and place them directly on the oven rack or a baking sheet.  • Roast for 45–60 minutes until they’re tender.  • Once done, let them cool slightly, then chop into ½–to–1–inch cubes. 2. Cook the Bacon:  • While the potatoes roast, fry 8 slices of bacon in a large pot over medium heat until crispy.  • Remove the bacon to paper towels to drain; crumble it later and reserve about 2 tablespoons of bacon fat in the pot. 3. Sauté Aromatics:  • In the same pot, add 3 tablespoons of butter (or combine with the reserved bacon fat).  • Sauté ½ cup of diced onion over medium heat until soft (about 3–4 minutes).  • Add 4 minced garlic cloves and cook for 1 minute until fragrant. 4. Create the Roux:  • Sprinkle in 1/3 cup of flour, stirring constantly for 1–2 minutes to cook off the raw flour taste. 5. Build the Soup:  • Slowly whisk in 4 cups chicken broth, 2 cups milk, 1 cup heavy cream, and 2/3 cup sour cream until smooth.  • Season with 1½ teaspoons salt, 1 teaspoon pepper, and 1 teaspoon poultry seasoning. 6. Combine and Simmer:  • Bring the soup to a simmer, then stir in your roasted, chopped potatoes.  • Let the soup cook for an additional 10–15 minutes so the flavors meld.  • Stir in most of the crumbled bacon (reserve a bit for garnish), taste and adjust seasonings if needed. 7. Serve:  • Ladle the hearty, creamy soup into bowls.  • Garnish with remaining bacon and your favorite toppings and enjoy! 🫶🏽😋 #easyrecipesathome #potatosoup #DinnerIdeas #familymeals

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Thursday 11 September 2025 18:26:53 GMT