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# :potato: Potato Soup

![Potato Soup](../assets/images/potato-soup.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 13 minutes |

## :salt: Ingredients

- :potato: 6 large Russet potatoes
- :bacon: 0.5 lb sliced bacon
- :onion: 1 large brown onion
- :garlic: 3 cloves garlic
- :glass_of_milk: 2 cups half-and-half
- :salt: 0.5 tsp white pepper
- :garlic: 0.5 tsp garlic powder
- :onion: 0.5 tsp onion powder
- :salt: 0.5 tsp salt
- :cheese_wedge: 0.5 cup Parmesan cheese
- :cheese_wedge: 1 cup extra sharp cheddar cheese
- :bacon: some bacon chives

## :cooking: Cookware

- 1 blender

## :pencil: Instructions

### Step 1

Bake the Russet potatoes.

### Step 2

Peel the potatoes and cut and cube them. Set aside.

### Step 3

Cut the sliced bacon into small pieces and place in soup pan and fry until brown and crisp. Place bacon on paper towel
to drain and set aside for garnish.

### Step 4

Place the sliced brown onion in the bacon grease and sauté until onions are soft and clear, add garlic and potatoes and
sauté for 3 minutes.

### Step 5

Add very hot water just enough to cover the potatoes and bring to a boil, simmer for 10 minutes, add 2 cups of
half-and-half or mild along with white pepper, garlic powder, onion powder, and salt.

### Step 6

When mixture comes to a boil, bring fire to low and add Parmesan cheese and extra sharp cheddar cheese little by little
until it all melts.

### Step 7

Place mixture into a blender, or you can blend it in the soup pan with a BRAUN blender until smooth.

### Step 8

You can serve it with sharp cheddar cheese and bacon chives on the top, whatever you prefer. Serve with warm bread and
salad.

## :link: Source

- Tante Myrna Seccia