2lbsred potatoes cubed ½ inch pieces, peeled or unpeeled
2cupshalf and half
5.2ozGarlic and Fine Herb Boursin Cheese
crispy bacon, cheese, green onions
In a large pot over medium heat cook the bacon until it is crispy. Transfer to a paper towel lined plate with a slotted spoon, set aside.
Discard all but 2 tablespoon bacon drippings from the pot.
In the bacon drippings sauté the onions, carrots, celery and garlic for about 5 minutes. Pro Tip: As the veggies release their liquid scrape up any browned bits from the bottom of the pot.
Add the 2 tablespoon butter the pot and melt.
Stir in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the 4 cups chicken broth.
Add in the chicken base, salt, pepper, onion powder and cut potatoes.
Pop the lid on the pot and cook over medium heat for about 20 minutes, stirring occasionally, until the potatoes are fork tender. Pro tip - Make sure to test a couple potatoes before moving on to the next steps.
Reduce the heat to low. At this point you can mash some of the potatoes if you like. Use a potato masher, fork or wooden spoon to smash a few or a lot of the potatoes.
Stir in the half and half and Boursin Cheese. Warm over low heat until the Boursin is completely melted.
Remove from the heat and let it cool for 5-10 minutes before serving.
Serve bowls of your Red Potato Soup loaded up with the crispy bacon, cheese, and green onions.
Don't cut your potatoes too far ahead of time. They will brown the longer they are exposed to the air.
Place the cooked bacon pieces on a paper towel lined plate for the grease to drain.
Cut the carrots and celery about ¼ inch thick and the potatoes in a ½ inch dice. It is the perfect thickness for everything to cook together.
Test a couple potatoes for doneness before adding the cream and cheese.
Potato Soup Thickener: If you like your potato soup a little thicker you can add a few tablespoons of dried potato flakes. They thicken the soup perfectly! Another option is mashing together 1 tablespoon of room temperature butter and 1 tablespoon all purpose flour, stir it into the soup while it simmers.Make Ahead:Make it up to 3 days ahead and reheat over low, medium-low on the stove top.