Chunky Potato Soup

By orchidgal

Chunks of potato swim in a creamy potato soup.

Ingredients

• 3 slices bacon
• 1/4 cup onion, diced
• 2 tablespoons flour
• 2 cups turkey stock (or chicken stock)
• 2 cups mashed potatoes
• Dash hot sauce
• 1/2 teaspoon dry thyme
• 1/4 teaspoon Old Bay Seasoning
• Salt and Pepper to taste
• 3 medium potatoes
• 1/2 cup Half-and-Half
• 1/2 cup Velveeta or cheddar cheese spread
• Cheddar cheese, grated, for garnish
• Green onion, chopped, for garnish

Preparation

Step 1

Peel the potatoes and cut them into cubes, about 1 centimeter in size. Place in a microwave-safe dish and add a splash of water before covering and microwaving on high for about 5 minutes.

Dice the bacon and sauté over medium-high heat in a large pot. Remove the cooked bacon and set aside to drain on a paper towel.

Leave about two tablespoons of the bacon grease in the pot and sauté the diced onion over medium heat until softened. Add the flour to the pot and stir while cooking.

Add the turkey stock to the mix. Stir well.

Next, add the mashed potatoes, hot sauce, dry thyme, Old Bay Seasoning, and salt and pepper to taste.

Then add the cooked, diced potatoes to the pot and pour in Half-and-Half and add the Velveeta or cheddar cheese spread. Allow soup to slowly cook over low heat for about 30 minutes.

Garnish the soup with some grated sharp cheddar cheese, crisp bacon and chopped green onion if desired.

Chopped fresh chives can be substituted for the green onions.