Creamy Red Potato Soup
Indulge in creamy Bacon Cheddar Potato Soup with crisp bacon, hearty vegetables, and melted cheddar. Perfectly seasoned and served in a sourdough bread bowl for extra flavor!
Serves10
Ingredients
- 1 lb. bacon, chopped
- 1 small Farmer's Promise onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 tsp. minced garlic
- 2 lbs. Farmer's Promise potatoes, cubed
- 6 c. water
- 6 chicken bouillon cubes
- ⅔ c. unsalted butter
- ¾ c. flour
- 4 c. milk, divided
- Salt & pepper, to taste
- 8 oz. sour cream
- 2 ½ c. shredded cheddar cheese
- Green onions, for garnish
- Sourdough bread bowl, optional
Instructions
- Add chopped bacon to soup kettle or Dutch oven & cook on medium heat until crisp, stirring often. Scoop bacon out & place on plate covered with paper towel; set aside. Pour out all but about 2 tablespoons bacon grease.
- Add onion, celery & carrots to bacon grease; cook until onion is translucent; add minced garlic & potatoes. Cover with water & add chicken bouillon cubes. Heat until boiling then cook until potatoes are fork tender, about 15 minutes.
- In another pan, melt butter & whisk in flour until smooth; cook for 1 minute. Slowly add 2 cups of milk, salt & pepper and whisk until thickened.
- Add cream mixture to Dutch oven with an additional 2 cups of milk, sour cream, shredded cheese & reserved bacon. Stir until cheese is melted, portion out into bread bowls and garnish with cheese & green onions.
Notes
Speed up the cooking time by using cooked crumbled bacon.
Substitute bacon grease for olive oil or avocado oil.