This creamy potato soup is easy to make and a family favorite soup on those cold winter nights (or really just about any night).
Course: dinner, Soup
Keyword: Potatoes, soup
Author: Pamela Baker
6slices of bacon
3tbspbacon grease(Or can use butter)
1cupwhite or yellow onionsdiced
2 cupschicken broth
2-1/2lbspotatoespeeled and cubed (about 6)
1cupsharp cheddar cheeseshredded
Cut bacon up into ½” pieces with a pair of kitchen scissors. Add cut-up bacon to large Dutch oven over medium heat. Cook until brown and crispy, stirring occasionally. Remove bacon pieces with a slotted spoon and set aside, leaving the bacon grease in the pot.
Peel and cube potatoes into bite-sized pieces while the bacon is cooking. To keep the potatoes from browning, keep covered in a bowl with cold water until ready to use.
Drain all but 3 tablespoons of bacon grease from the stockpot. Add the diced onion and saute, stirring occasionally, for 3-5 minutes or just until soft. Stir in the garlic and saute just until fragrant (about 1 minute). Whisk the flour into the onion mixture and cook for just an additional minute, stirring frequently. Whisk in the broth, milk, heavy cream, salt and pepper. Drain the potatoes and add to the pot, stirring well.
Continue cooking until the soup just reaches a simmer. You do not want the soup to boil, just simmer. Once the soup starts to simmer, reduce heat to medium-low, cover and simmer for 10-15 minutes, just until potatoes are soft, stirring often to prevent scorching. Once the potatoes are soft (fork soft), add the shredded cheddar cheese, sour cream, and bacon. Stir to combine. Taste and season with additional salt and/or pepper, as needed.
When ready to serve, top with additional shredded cheddar cheese, sour cream and bacon. Enjoy!