Potato soup with bacon & cheese
This soup is one of my favorites: it’s easy to make, everyone loves it, and you can put as many bacon bits on it as you want!
Ingredients
2 pounds yellow potatoes, peeled and diced (you can do this while the bacon is cooking)
1 pound bacon, diced
1 yellow onion, diced
1 teaspoon minced garlic (I like that chopped garlic in a squeeze tube to save time)
2 cups warmed milk
2 cups chicken stock
1 cup sour cream, plus more for serving
1-2 cups shredded cheddar cheese, plus more for serving
Salt & pepper
In a large, heavy pot or Dutch oven, cook the diced bacon over medium heat until it’s very crispy and dark brown (just before it burns). While it’s cooking, you can dice the onion and potatoes. Remove the bacon with a slotted spoon and set aside, and leave about 4-5 tablespoons of the bacon grease in the pot (discard the rest).
Cook the onion in the remaining bacon grease on medium to low heat until it is very soft, then add the garlic and cook for another minute. Stir in the chicken stock completely, increase the heat, and add the milk and potatoes. Season with about 1/2 teaspoon of salt and 1/8 teaspoon black pepper. Stir frequently.
Just before it comes to a boil, reduce the heat, cover, and simmer on low for about 10 minutes until the potatoes are cooked. Stir frequently. The potatoes are done when they yield easily or break apart when pierced with a fork.
Use a potato masher or immersion blender to break apart most of the potato chunks until the soup is nice and thick. It’s ok if a few chunks remain — it doesn’t have to be completely smooth.
Add a generous cup of the cheese and 3/4 cup of sour cream and stir in. Taste for seasoning and add more salt and pepper, but remember you’re serving with cheese and bacon which will make it saltier.
Spoon into bowls and cover generously with more cheese, sour cream, and as much bacon as strikes your fancy! Enjoy!
