Soup
Roasted Garlic Loaded Potato Soup
Roasted Garlic Loaded Potato Soup is creamy, comforting, and easy to make with turkey bacon, cheddar, and a hint of jalapeño for a cozy fall meal. You guys have been all about comfort food, and this soup hits all the notes with its buttery, roasted garlic goodness. The turkey bacon crisps up beautifully and adds an irresistible savory crunch that'll have you coming back for seconds.
Soup
Roasted Garlic Loaded Potato Soup
Roasted Garlic Loaded Potato Soup is creamy, comforting, and easy to make with turkey bacon, cheddar, and a hint of jalapeño for a cozy fall meal. You guys have been all about comfort food, and this soup hits all the notes with its buttery, roasted garlic goodness. The turkey bacon crisps up beautifully and adds an irresistible savory crunch that'll have you coming back for seconds.
The Recipe
Ingredients
- Turkey bacon
- Olive oil
- Fresh sage
- 1 onion, chopped
- 1 deseeded jalapeno, chopped
- Garlic
- Butter
- Flour
- Chicken broth
- Milk
- Quartered baby potatoes
- 1 bulb of roasted garlic
- Spices (as listed on screen)
- Heavy cream
- Shredded cheddar cheese
- Chives
- Sour cream
Instructions
- 1
In a pot, crisp up some turkey bacon in olive oil. Right before it's ready, throw in some sage and then set aside.
- 2
In the same oil, cook chopped onion, deseeded jalapeno, and garlic until softened.
- 3
Melt in some butter, then whisk in flour. Cook this for a few minutes until it's golden.
- 4
Pour in chicken broth and milk. Stir and scrape the bottom of the pot.
- 5
Add quartered baby potatoes, a bulb of roasted garlic, and spices. Lower the heat to medium, cover with a lid, and simmer for about 20 to 25 minutes, stirring occasionally.
- 6
Once the potatoes are cooked, add heavy cream, the cooked turkey bacon, shredded cheddar, chives, and sour cream. Stir it around.
- 7
Serve immediately, garnishing each bowl with extra toppings if desired.
The Recipe
Instructions
- 1
In a pot, crisp up some turkey bacon in olive oil. Right before it's ready, throw in some sage and then set aside.
- 2
In the same oil, cook chopped onion, deseeded jalapeno, and garlic until softened.
- 3
Melt in some butter, then whisk in flour. Cook this for a few minutes until it's golden.
- 4
Pour in chicken broth and milk. Stir and scrape the bottom of the pot.
- 5
Add quartered baby potatoes, a bulb of roasted garlic, and spices. Lower the heat to medium, cover with a lid, and simmer for about 20 to 25 minutes, stirring occasionally.
- 6
Once the potatoes are cooked, add heavy cream, the cooked turkey bacon, shredded cheddar, chives, and sour cream. Stir it around.
- 7
Serve immediately, garnishing each bowl with extra toppings if desired.