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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âPure comfort food,â is how Sheila Harms of Battle Lake, Minnesota refers to her warmer-upper soup filled with flavor, herbs and potatoes. âItâs one of my husbandâs very favorite cold-weather meals,â says Sheila. âI serve it with warm biscuits or garlic toast.â Ingredients:
1 tablespoon butter |
1 tablespoon canola oil |
3 medium potatoes, peeled and cubed |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 small onion, chopped |
1/4 cup crumbled cooked bacon |
1 garlic clove, minced |
1 teaspoon dried rosemary, crushed |
1 teaspoon dried thyme |
1 cup hot water |
2 teaspoons chicken bouillon granules |
1 cup heavy whipping cream |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.
2. Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted. Yield: 4-1/2 cups.
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