ELLEN'S POTATO SOUP WITH ATTITUDE

Name: ELLEN'S POTATO SOUP WITH ATTITUDE
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
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

By Ellen Bales
@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.

Rating:

★★★★★ 2 votes5

Comments:

15 Comments

Serves:

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
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How to Make ELLEN'S POTATO SOUP WITH ATTITUDE

Step-by-Step

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!