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• 1 ½ # (2-3) pre-baked potatoes

• 1 T. oil

• 8 ounces bacon, diced

• 1 onion, diced very small

• 3 cloves garlic, minced

• Salt and pepper

• 2 T. butter

• 4 T. flour

• 1 C. chicken stock

• 3 C. milk

• ½ C. crema/or sour cream

• 2 green onions, sliced very thin, green parts only

• 1 C. shredded cheddar cheese


1. Prebake (or use left-over) potatoes until cooked. Let cool, peel and medium-large dice (homestyle bite size) and set aside.

2. In a large dutch oven, add the 1 T. oil and the bacon and render out the fat from the bacon over medium low heat. When the fat is rendered and the bacon is crispy, remove the bacon to a paper towel lined plate and leave the fat in the pan.

3. Add the onion and saute until translucent. Season with salt and pepper. Add the garlic, and cook for another 1-2 minutes. Season.

4. Add the butter and let melt. Add the flour and stir in well, ensuring there are no clumps. Continue to cook the flour for 1-2 minutes, being sure NOT to let the flour burn to the bottom on the pot. (Its going to want to – believe me.)

5. Add the stock slowly and let thicken slightly. Then add the milk and let thicken over a nice medium low simmer. Season with salt and pepper. When the soup has thickened, thin out with the crema. Season. If the soup is too thin, add a little bit of shredded cheddar to re-thicken slightly

6. Add the potatoes and some of the reserved bacon and stir in. When the potatoes are hot, garnish the soup pot with some more reserved bacon, some green onions, and some shredded cheese. Leave a little bit of bacon, cheese, and green onion on the side for people to add more on top of their single servings of soup if desired.