ELLEN'S POTATO SOUP WITH ATTITUDE

Ellen Bales

By
@Starwriter

This recipe comes from cleaning out the pantry. I was in the mood for some good old fashioned potato soup, even though the temp outside is just below 90 degrees. Inside, it's cool and soup is good for the soul.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 large
red potatoes, peeled and cubed
3 slice
bacon, cooked and crumbled
4 to 6 oz
baby carrots, cut in half
1/2 c
onions, chopped
2 clove
garlic, minced
2 Tbsp
butter
1/2 tsp
salt
1/4 tsp
pepper
1 dash(es)
summer savory
1 1/2 c
half and half
2 oz
monterey jack cheese
2 oz
parmesan cheese

Directions Step-By-Step

1
In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
2
In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
3
Place minced garlic in hot bacon drippings for 1 minute, stirring constantly. Do not allow to burn. Remove with a slotted spoon and set aside.
4
Add garlic, salt, pepper, summer savory, butter, half and half, and cheeses to the vegetables. Stir over low heat until cheese is melted and soup is heated through.
5
Top each serving with crumbled bacon. Enjoy!

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cheesy, #creamy, #hearty