LAY'S® Classic Potato Soup

Step 1
In Dutch oven or large saucepan set over medium heat, cook bacon, stirring occasionally, for 6 to 8 minutes or until bacon is golden and crispy. Using slotted spoon, transfer to paper towel–lined plate.

Step 2
Add onion and garlic to Dutch oven and cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in potatoes, bay leaf, paprika, thyme and white pepper. Pour in broth and season with salt and black pepper.

Step 3
Reserve 1 cup LAY’S® Classic Potato Chips for garnishing. Stir in remaining chips into soup. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 30 to 40 minutes or until potatoes are tender and falling apart, and soup is thickened. Remove bay leaf.

Step 4
Stir in cream; bring back to a simmer. Using immersion blender, purée soup until smooth. (Alternatively, let cool slightly and, in batches, carefully purée in stand blender.)

Step 5
Divide soup among 6 bowls. Top each with cheddar, bacon and green onions. Finish with dollop of sour cream and sprinkle with reserved chips.