Scrumptious Potato Bacon Soup

Are the men in your life meat and potato eaters?

My Hubby and Son are.

I still had some leftover potatoes I needed

to use up. One way to hurry up and use

leftover vegetables is to make up a soup,

especially this time of year.

 What better way

to warm up on those cold dreary days?

Nothing speaks comfort like a hot

bowl of hearty soup.

I mean come on.

How could you pass this up?

I've been on the hunt for a really good recipe for Potato Soup.

I've tried other recipes for potato soup before

but just wasn't satisfied with the taste.

They seemed to be lacking something.

This soup though.

This recipe is definitely the ONE that

I will make over and over again.

 And those meat and potato guys in your life?

They will love you all the more for making this soup.

Not only will the men in your life love this soup,

I can speak from experience, the women will

love this soup also.

It will become a new family favorite.

Guaranteed!

Comfort food at it's best.

POTATO BACON SOUP

INGREDIENTS:

4 large potatoes peeled and cubed

5 slices bacon, cooked and chopped

4 tablespoons butter

1 medium yellow onion, finely chopped

2 cloves minced garlic

1/2 cup All-Purpose flour

2 + 1/2 cups whole milk

2 + 1/2 cups chicken broth

1 cup shredded sharp cheddar cheese

3/4 cup sour cream

1 teaspoon Salt

1/4 teaspoon ground black pepper

green onions, chopped (optional)

INSTRUCTIONS:

Place cubed potatoes into a large stockpot and cover with 1 inch of water. Cook 8-10 minutes or until

potatoes pierce easily with a fork. Drain and set aside.

While the potatoes are cooking, fry the bacon until crispy then transfer to a plate to cool, reserving 1 tablespoon of bacon grease. Once cooled chop into bite size pieces. Set aside.

In the large stockpot, add 4 tablespoons butter and chopped onions. Saute until onions are tender and translucent. Add garlic and cook an additional minute until fragrant.

Add the flour into the pot and quickly whisk together. Slowly whisk in the chicken broth and milk, stirring constantly. Bring to a soft boil.

Add drained potatoes, bacon grease and chopped bacon. Stir. Season with salt and pepper.

Add the sour cream and stir to combine. Add shredded cheddar cheese and stir until melted.

Serve hot topped with a dollop of sour cream, additional cheese, bacon pieces, and green onions.

Recipe adapted from: Natasha's Kitchen

That's it for this week.

Until Next Time,

Veronica