ELLEN'S OUTSTANDING BACON-POTATO SOUP

Ellen Bales

By
@Starwriter

Wanted something good for lunch today so I looked over the larder. Had four small potatoes, some onion and garlic, bacon, other odds and ends, so I concocted this yummy potato soup.
03-12-15


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Comments:

Serves:

2-4

Prep:

30 Min

Method:

Stove Top

Ingredients

4 small
yukon gold potatoes, diced
6 slice
bacon, cooked and crumbled
1/4 c
onion, chopped
2 clove
garlic, minced
2 Tbsp
butter
3 Tbsp
all purpose flour
1/4 c
chicken broth
1-1/2 c
half and half
salt and pepper to taste
2 slice
american cheese
fresh chopped chives for garnish

Directions Step-By-Step

1
Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
2
In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
3
Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
4
In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
5
When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
6
Ladle into individual soup bowls, top with remaining crumbled bacon and chives.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American