The thing I like most about this soup is that it is comfort food. I don’t like to brag I don’t like to boast but when people ask me what I like most, I say toast. Well, in this case, baked potato soup. I don’t really have a recipe for this so here is how to do it.
Cook 1lb of bacon. Remove and drain on paper towels. Dump some of the grease. Add 1 diced onion and 3 minced garlic cloves. After a few minutes of cooking them on medium heat you have to make a roux. That is fancy for something that will make our soup THICK. To make it you whisk in 2-3 tablespoons of flour or gluten free flour until it is like paste. Then thin it out with 2 containers of chicken broth (about 64oz.). Then add diced potatoes (6-8 of them). When the potatoes are almost done cooking, add 1c heavy cream, 2 bags of frozen corn and 16-20oz of shredded cheddar cheese. Cover it and simmer for 15 minutes or until the potatoes are done. Serve with crumbled bacon, shredded cheddar cheese and scallions.