This is a great soup for those cold and stormy days. Or, just because! 🙂 The whole family loves this soup. We buy either the Applegate or Simple Truth brand of bacon without nitrates. Simple Truth is found at Fred Meyer. You can leave the sour cream out and it’s still the perfect consistency, but we love it. I have also used regular onion in it because I didn’t have any green onion or leeks and it worked just as good. I like to set aside some of the shredded cheese to add on top when serving. And I have added celery before when I used regular onion. It gave it a crunch. Eliminate the bacon for a vegetarian option.
Ingredients:
- 6 – 8 slices of bacon
- 4 large potatoes
- 4 green onions (or 1 leek)
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk (we use organic whole)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
Directions:
Fry up the bacon until crispy. While that’s cooking you can peel and cut your potatoes into cubes (see picture below) and cut the onion or leek. (You will want to have as much prepped ahead of time as possible because when you put the milk in it has to be whisked consistently so it doesn’t burn.) Set the bacon aside when it’s done. In a large pot, melt the butter over medium heat and whisk in the flour until smooth. Gradually stir in the milk, turn up the heat, and continue whisking until thickened some (about 10 minutes). Stir in potatoes and onions. Add the garlic powder, salt & pepper. Reduce heat and simmer for about 10 minutes (stirring frequently), or until you have the right consistency and the potatoes are soft. Crumble the bacon. Shred your cheese if it’s not already shredded. Add the bacon, cheese, and sour cream to the pot (you could leave some of the cheese out for topping). Continue cooking, stirring frequently until the cheese is melted.
The potatoes, cut-up into cubes (or triangles).
They don’t have to be perfect, just as long as they are cut-up into small chunks.
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