Homemade Potato Soup

Utensils Needed

• Stock pot or Dutch oven
• Immersion blender, optional

Ingredients

• 4-5 large potatoes, peeled
• 2 sticks butter (1 cup) – you can cut the butter in half and only use 1/2 cup
• 1/4 cup flour
• 6 cups milk, I prefer either 2% or whole
• 2 cups shredded cheddar cheese + some for sprinkling on top
• 12 slices of bacon, cooked + 2 tbs reserved bacon grease
• 4 green onions, diced
• 1 cup sour cream
• salt and pepper to taste
• Bread bowl, optional

Instructions

1. Peel potatoes
2. Cook potatoes in the microwave according to your microwave potato settings (usually between 1-3 minutes per potato)
3. Cut potatoes into 1″ cubes, set aside
4. Cook bacon to your preferred crispiness and set aside, crumble once cooled
5. Dice up four green onions, set aside
6. In a large stock pot or dutch oven, melt butter over low-medium heat
7. Add flour and whisk together with butter until smooth and bubbly. Cook mixture for 2-3 minutes
8. Increase heat to medium and gradually whisk in 6c milk. Cook until slightly thickened, about 14 minutes ***continued whisking is so important here! Otherwise the milk will burn to the bottom of your pot and your entire batch of soup will taste smokey, yuck!…don’t ask how I know that! 🤪😩
9. Add the potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes
10. Stir in bacon, bacon grease reserves, and 1c sour cream
11. Add in 2c grated cheddar cheese and stir well
12. Use an emersion blender to blend everything up if you would like. I like to do a couple of pulses so I still have some chunks along with creamy potato!
13. Dish and serve. Top with crumbled bacon, cheese and diced green onions. Serve in a bread bowl if you’d like!

Great Dishes to Serve with Potato Soup

• Pork Tenderloin with Gorgonzola Sauce
• Grilled Pork Chops topped with Tomatoes and melted Muenster garnished with Green Onions
• Vegan Hummus Avocado Sandwiches
• Salad with Creamy Dijon Vinaigrette Salad Dressing