It’s officially SOUP SEASON🍂🍁

Ingredients

• 12 potatoes Yukon Gold Potatoes (peeled and diced into ½‑inch cubes)
• 1 large Yellow Onion (diced)
• 2 peppers Jalapeño Pepper (finely diced, seeds removed for less heat)
• 3 cloves Garlic (grated)
• 1 lb Thick Cut Bacon (sliced about 1/8‑inch thick)
• 2 tbsp Unsalted Butter (softened)
• 2 tbsp All-Purpose Flour (for roux)
• 4 cups Chicken Stock (low‑sodium)
• 1 cube Better Than Bouillon (Chicken) (dissolved in stock)
• 1 cup Heavy Cream (full‑fat)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (raw paprika)
• 0.25 tsp Cayenne Pepper
• 0.25 tsp Dried Oregano
• 0.25 tsp Dried Parsley

Instructions

1. Dice Potatoes

   Peel the Yukon Gold potatoes and cut them into ½‑inch cubes, roughly the size of a sugar cube.

   Time: PT5M

2. Prep Remaining Veggies and Bacon

   Dice the yellow onion, finely dice the jalapeños (remove seeds if desired), grate the garlic, and slice the thick‑cut bacon into 1/8‑inch strips.

   Time: PT5M

3. Render Bacon

   Add the sliced bacon to the large stock pot over medium heat. Cook until the fat is fully rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon and set aside.

   Time: PT7M

4. Sauté Aromatics

   In the rendered bacon fat, add the diced onion and jalapeño. Sauté until softened, about 5 minutes. Season with salt, black pepper, garlic powder, onion powder, paprika, cayenne, dried oregano, and dried parsley.

   Time: PT5M

5. Make Roux

   Add the unsalted butter to the pot and melt. Sprinkle the flour over the butter and whisk continuously for 2 minutes until the raw flour smell disappears and the mixture turns a light golden color.

   Time: PT2M

6. Add Stock and Cream

   Slowly whisk in the chicken stock (with the dissolved Better Than Bouillon cube) followed by the heavy cream. Bring the mixture to a gentle simmer.

   Time: PT3M

7. Cook Potatoes

   Stir the diced potatoes into the simmering broth. Reduce heat to maintain a gentle simmer and cook until the potatoes are fork‑tender, about 15‑20 minutes.

   Time: PT20M

8. Blend Portion of Soup

   Using a ladle, transfer roughly one‑third of the soup to a blender. Blend until smooth, then carefully pour the blended portion back into the pot.

   Time: PT5M

9. Re‑Add Bacon

   Stir the crisped bacon pieces back into the soup and let them warm through for 2 minutes.

   Time: PT2M

10. Finish and Serve

    Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

3g