Let’s face it, winter is soup weather. There’s nothing better than filling your belly with hot, hearty soup on a cold night — or a cold day.
Winter’s also a great time to experiment in the kitchen, since it’s actually nice to be around a hot stove this time of year!
- 7 to 8 small potatoes, peeled and chopped
- 4 shallots, finely chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp. fresh parsley, finely chopped
- 1 tsp. dried basil
- 3 cups chicken broth
- 3/4 cup milk
- 1/4 cup cream
- 1/2 tsp. pepper
- 1 tsp. salt
- bacon, cooked and chopped
- scallion, chopped
- cheddar and/or jack cheese, shredded
- Chop your potatoes, shallots, onion, garlic, and parsley and place it into your pot.
- Add chicken broth, milk, cream, and seasoning and let simmer.
- While the soup is cooking, fry up your bacon and chop it.
- Chop your scallions and shred your cheese.
- When the potatoes are tender, take the soup off the heat and blend until smooth.
- Pour your soup into a bowl and top with bacon, cheese and scallions.
And that’s it! It’s like a baked potato in a bowl, but with the added flavor dimensions of the garlic, shallots, and onion.
Spread the warmth by SHARING this recipe with all of your friends who would rather be hibernating!
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