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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
2In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
3Saute 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.
4In 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.
5When 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.
6Ladle into individual soup bowls, top with remaining crumbled bacon and chives.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American