Hearty Potato Soup
Potato soup — loaded, fast and easy!
It hits the spot after a long day at work.
Sprinkle a little bit of bacon, cheese and green onions on top, serve with a fresh roll and you’re good to go!
For a little variety, how about swapping the cayenne for a couple diced jalapenos (seeds and ribs removed)
. . . or even throw in some diced red peppers for extra color?!
The recipe is basic. Let your creativity flow!
Hearty Potato Soup
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|By author||The Recipe Wench|
A quick, easy and hearty soup that pulls together in a matter of minutes. Potatoes, as the featured ingredient, makes this an economical option for lunch or dinner. Topped with shredded cheddar, thinly sliced green onion and crunchy bacon, provides a beautiful presentation.
- 5 Slices Bacon (diced)
- 5 Tablespoons Butter
- 1/4 Cup Flour
- 1-1/2 Cups Milk
- 2 Cups Chicken broth
- 3 Medium Russet potatoes (peeled and chopped into 1 inch chunks)
- 1/2 Cup Sour cream
- 1/2 Teaspoon Cayenne pepper
- Salt and Pepper (to taste)
- 2 Green onions (thinly sliced)
- 1 Cup Sharp cheddar cheese (shredded)
|Cook bacon in high-sided skillet over medium high heat until crispy. Remove to plate to drain over paper towels.|
|Pour off bacon fat and reduce heat to medium. Melt butter. Whisk in flour and continue cooking until a little brown (about 2 minutes).|
|Gradually whisk in milk and chicken broth. Cook, whisking constantly, until slightly thickened (about 4-5 minutes).|
|Add potatoes. Bring to a boil then reduce heat and simmer until potatoes are tender (about 20 minutes).|
|Stir in sour cream and cayenne pepper. Add salt and pepper to taste. Add more milk to get the consistency you desire.|
|Serve hot, topped with shredded cheese, bacon and green onions.|
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