This soup will warm your soul. Giving credit where it’s due – I was inspired by Sierra Jo Dominguez on Instagram to make this recipe. She shares some tasty stuff!
I used 3 of these^ cartons of bone broth. But I made a huge batch of soup. You can easily half the recipe or freeze some after cooking.
I wanted to share too that I cooked my bacon in the oven and got it a tad more crispy in the air fryer if needed.
The mashed potato yumminess is real.
Here’s how I made ours. We had plenty of leftovers to easily half this (keep in mind if you have a smaller household)!
5 lb bag of potatoes
16-24 oz bacon (we like bacon) 😁
3 32 oz cartons of chicken broth
1/2 c sour cream
1 cup shredded cheddar cheese
1/2 c heavy cream or milk of choice
1 tsp garlic salt
I added a bunch of our favorite seasonings too: cajun seasoning, montreal steak seasoning and seasoned salt.
Start by cooking your bacon. If you’re baking it, it can bake while you cook your potatoes.
Peel and cube 1/2 to 2/3 of your potatoes and boil 20 minutes (until tender) in 1 1/2 32 oz cartons of broth.
Chop the remainder of the potatoes, skin on, to bite sized pieces. Boil 20 minutes in the remainder of the broth in a seperate pot.
Once your peeled potatoes are tender, drain with a bowl under your colander to save the broth.
Return the potatoes to the pot and add in cheese, cream/milk, seasonings and sour cream. Mash well.
Carefully and slowly add in, and stir well, the pot of skin-on potatoes and broth.
Chop and add bacon.
Add remaining broth until you reach your desired soup consistency. Add any toppings, extra cream or milk or extra cheese!
Hope you love this recipe too!
Making it up as we go,
Monica (and bacon loving family) ❤