ELLEN'S POTATO SOUP WITH ATTITUDE
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Family Tested & Approved
red potatoes, peeled and cubed
bacon, cooked and crumbled
4 to 6
baby carrots, cut in half
monterey jack cheese
In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
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.
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.
Top each serving with crumbled bacon. Enjoy!
Last Updated: Sun, May 3, 2015