Hearty Potato Soup


7 medium potatoes, peeled and diced
1 lb pkg. bacon, diced and cooked
1 yellow onion, minced
4 garlic cloves, minced
2 tbsp all-purpose flour
4 cups low sodium chicken broth
2 cups shredded cheddar cheese, divided
1/2 cup milk 
1/2 cup sour cream
Salt and pepper to taste
Green onions, sliced


  1. In a large Dutch oven or pot, cover the potatoes in water and bring to a boil. Cook until fork tender about 20 minutes.
  2. While the potatoes are cooking, in a medium pan, brown the bacon, drain and discard the bacon fat, leaving about one tablespoon in the pan.
  3. Add the onion to the bacon fat and saute until transparent. Then add the garlic and cook until fragrant, about one minute. 
  4. Add the flour to the onion and garlic and cook for about a minute, stirring frequently. 
  5. Add in 1 cup of chicken broth slowly while whisking and breaking up the clumps of flour. Then, add the remaining broth and continue stirring until mixture thickens.  
  6. When the potatoes are done, drain and return to the Dutch oven. Mash the potatoes with a potato masher to your desired consistency.
  7. Add the chicken broth mixture, sour cream, milk and 1 cup of shredded cheddar to the potatoes. Add or decrease milk depending on your desired consistency.
  8. Season with salt and pepper to taste and allow the soup to cook for about 5 more minutes.
  9. Top with bacon, green onions, and grated Cheddar cheese.
Fall 2016


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