It’s fall, y’all! I woke up this week and it was 58 degrees outside. Yessssss. Fall delivered right on time. And yes, there may or may not be a cold front that’s moving through, but still. It is officially Fall, and I decided to celebrate by making one of my favorites, potato soup. It is wonderfully delicious, and you will find yourself going back for a second bowl… or three. Until you realize that you overate and your belly hurts. It’s that good. Make it soon!
Potato Soup
Serves 6
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients6 slices bacon10 Tbl butter (1 stick + 2 Tbl)1 C onion, diced1/2 C celery, diced1/2 C carrot, diced2 tsp garlic, minced2 tsp salt1 tsp pepper2 lbs potatoes (about 4 medium size), peeled and diced6 C chicken broth3/4 C flour2 C heavy cream1 C sour cream2 C cheddar jack cheese blend1/2 C green onion, chopped
Instructions: Place 1 Tbl of butter and bacon in a heavy stockpot and cook over medium heat. The bacon will curl up and brown as it cooks. While bacon is cooking, chop up your veggies.Once bacon is cooked through, remove and set aside. Pour out most of the bacon grease and add 1 Tbl of butter, as well as the vegetables, garlic, salt and pepper. Cook for about 5 minutes until vegetables are soft. While vegetables are cooking, peel and dice your potatoes.Add potatoes and chicken broth to the stockpot and cook for about 15-20 minutes, or until potatoes are fork tender.In a separate small saucepan, make a roux by melting 1/2 C of butter (1 stick). Stir in the flour until smooth. Gently whisk the roux into the soup and stir to mix well.Add the heavy cream, sour cream, and cheese. Stir well and bring soup to a simmer before serving. Chop the bacon and green onions to serve on top of each bowl.
