The very best potato soup with DGF Jalapeño Relish
A rich, creamy, chunky, flavorful potato soup topped with DGF Candied Jalapeños. Did we say it includes bacon?
Ingredients
- 6-10 Pieces Bacon, fried, crumbled
- 2 Tbsp Bacon grease to saute onions, garlic & make rue
- 1 Small onion, chopped
- 3-4 fresh Garlic cloves, peeled, chopped
- 3 Tbsp All-purpose flour
- 1 Tsp Salt (I prefer sea salt)
- 1 Tsp Dried Basil
- 1/2 Tsp Coarse ground black pepper
- 3-4 Cups Chicken broth
- 3-6 Potatoes, peeled and cubed
- 1/2 Cup Sour Cream
- 1/2 Cup Heavy Cream
- Dad’s Gourmet Foods Candied Jalapeño Relish
- Shredded cheese
- Minced fresh parsley
Instructions
- In a large sauce pan, cook bacon until crisp. Drain, reserving 1-2 tablespoons drippings. Set bacon aside to cool. Sauté onion and garlic in the drippings until onion are a golden brown. Stir in flour and stir softly until flour turns a light brown. Gradually add broth. Bring to a boil. Add the crumbled bacon, sour cream and heavy cream and the cubed potatoes. Drop burner to a simmer and cook until potatoes have the cooked texture you prefer…usually about 30 minutes. You could opt to place ingredients in a crock pot and let is cook slowly for several hours until meal time. Best served hot and garnished with DGF jalapeno relish and cheese.
