ELLEN'S POTATO SOUP WITH ATTITUDE
By
Ellen Bales
@Starwriter
1
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.
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
Step-By-Step
1In a large saucepan, cook potatoes, carrots, and onions 8-10 minutes over medium-low heat. Drain and set aside.
2In a large skillet, cook bacon until crisp; set aside. Do not discard bacon drippings.
3Place minced garlic in hot bacon drippings for 1 minute, stirring constantly. Do not allow to burn. Remove with a slotted spoon and set aside.
4Add 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.
5Top each serving with crumbled bacon. Enjoy!
