Cheddar Bacon Potato Soup
Creamy potato soup topped with shredded cheddar cheese and bacon strips. Hearty and comforting, this simple broth can be made in batch for the winter or for large crowds.
Servings 4
Ingredients
- 5 slices bacon
- 3 tbsp butter
- 8 large potatoes
- 1 large white onion
- 2 stalks celery
- 3 cloves garlic
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 3 tsp fresh cilantro chopped
- 1 tsp tarragon
- salt and pepper to taste
- ½ cup sour cream
- 1 cup cheddar cheese shredded or grated
Instructions
- Slice the bacon and fry the bacon bits in a Dutch oven or heavy bottom stock pot until crispy. Remove with a slotted spoon. Remove most of the bacon grease until only 3 tablespoons remain.
- While the bacon is frying, chop up the onion, celery stalks, and garlic. Cut the potatoes into cubes.
- Add the onion to the greased pot and sauté until translucent, 3 to 4 minutes. Add the celery and stir until softened. Add the garlic and fry until aromatic, about 1 minute. Toss in the flour and stir to coat.
- Add the potatoes and enough stock to cover all the vegetables. Bring the soup to a simmer (just before it begins to boil), then reduce heat to medium-low. Cook until potatoes are soft and cooked through, about 10 to 15 minutes.
- Stir in the seasonings, sour cream, cheese, and reserved bacon. Cook for another few minutes until well combined. Serve.