Food

Cheesy Potato Soup

You guys I LOVE soup. It’s a great cold weather comfort food. Unfortunately for me my family doesn’t share my love of soup. My husband will eat tomato soup with grilled cheese. He will also eat most soups I make but just a bowl of soup doesn’t do it for him. No matter the kind he normally needs a sandwich to go with it.

Well with the new year I am meal planning. So, with meal planning I am trying to NOT repeat any recipes in a month. It’s a good way to get out of a meal rut and to try new things. It also is helping me to adjust or remove recipes that my family just doesn’t enjoy. So, I made a classic super simple cheesy potato soup. Simple ingredients with the hope that the boys would love it.

Hubby and I have been eating the leftovers for lunch. Hubby likes it, especially with the bacon bits on top. The boys ate it without complaint, but they were not huge fans, but it wasn’t a bust with them, so I am counting it as a win.

So you start by cooking the bacon until crisp. This time I did it in the oven and then placed the cooked bacon on paper towel to absorb extra grease. I poured the grease off the bacon into a cast iron pan to cook my diced onion until tender and golden. I drain my onion also on paper towels so the soup isn’t too greasy.

Peel, dice, and cook potatoes in salted water until fork tender. Drain.

In a pot melt stick of butter, add in cream of chicken, stock, onion, and potatoes. Simmer on low 30 minutes.

Allow the shredded cheese and sour cream to sit at room temperature for 10 minutes before adding to the soup. Then mix well into and soup and serve topped with the crushed crisp bacon. YUM!

 

Cheesy Potato Soup

Ingredients:img_3488
3lbs Potatoes, peels, diced, and cooked until fork tender in salted water.
½ lb Bacon, cooked until crisp
½ Onion, diced and cooked in bacon grease until tender and golden; drain well.
1 stick butter
1 Can cream of Chicken Soup
4 Cups Chicken Broth
1 Cup Milk
1 ½ Cups Shredded Cheddar Cheese
¼ Cup Sour Cream

Cook bacon until crisp, then drain on paper towel. Keep grease for cooking onion.

Peel, dice, and cook potatoes until fork tender. Drain.

While the potatoes are cooking cook the onions in the bacon grease, then drain well.

In a pot melt stick of butter, add in cream of chicken, stock, onion, and potatoes. Simmer on low 30 minutes.

Allow the shredded cheese and sour cream to sit at room temperature for 10 minutes before adding to the soup. Then mix well into and soup and serve topped with the crushed crisp bacon.

ENJOY!!!

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