1.5lbs potatoes, peeled(if desired) and diced (I recommend Yukon gold potatoes)
1c shredded sharp cheddar cheese
1/2c plain greek yogurt
1 tsp kosher salt, or more to taste
1/2 tsp freshly cracked black pepper
Optional Toppings
Thinly sliced green onions or chives
extra shredded cheese
extra bacon
sour cream
Instructions
Heat a large stock pot over medium-high heat. Add
diced bacon and cook until crispy, stirring
occasionally. Transfer the bacon to a separate
plate, using a slotted spoon, reserving about 3
tbsps of bacon grease in the stockpot.
Add onion and saute for 5 minutes, stirring
occasionally, until soft. Sprinkle the flour on
top of the onion, and stir until combined.
Saute for an additional minute to cook the
flour, stirring occasionally. Then stir in the
chicken stock until combined. Stir in mile,
potatoes, and cooked bacon bits until the
mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cove, and simmer for
about 10-15 minutes or until the potatoes are
soft, stirring occasionally every few minutes so
the bottom doesnt burn.
When the potatoes are soft, stir in the cheddar
cheese and greek yogurt(or sour cream), salt and
pepper. Taste and see if it needs more salt or
cheese. Served with desired toppings. Enjoy.
Originally Submitted
5/16/2015
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