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How to make Creamy Potato Soup

Ingredients


• 6 slices of bacon (about 6 oz), cut into 1-inch pieces
• 3 tablespoons bacon fat or butter
• 1 cup diced onions
• 1/4 cup all-purpose flour
• 1/8 tsp dried thyme
• 2 cups low sodium chicken broth
• 2 cups milk, warmed
• 1.5 pounds of potatoes, peeled and cut into 1/2-inch pieces
• 1 cup grated cheddar cheese
• 1/2 cup sour cream
• salt and pepper

Instructions

  1. Heat a soup pot over medium-high heat.
  2. Add bacon pieces to a soup pan over medium heat and cook bacon until crisp and oily.
  3. Remove bacon from the pan and set it aside.
  4. Pour in most of the fat, but do not clean the pot (3 tablespoons of bacon fat should stay, otherwise use 3 tablespoons of butter).
  5. Add onion and thyme and sauté until onion is soft about 7 minutes.
  6. Sprinkle flour over onion and stir until well blended.
  7. Fry for another minute to cook the flour, stirring occasionally.
  8. Stir in chicken broth until combined.
  9. Add potatoes, milk, and cooked bacon, and bring to a boil.
  10. Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes.
  11. Stir occasionally every few minutes to keep the bottom from burning.
  12. When potatoes are soft, stir in cheddar cheese and sour cream.
  13. Season with salt and pepper.
  14. Serve warm, topped with desired toppings (crispy bacon pieces, cheddar cheese or green onion)

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