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Potato Soup

by Renee Zagozdon  |  2987 views  |  0 comments  |      Rate this now! 

This rich soup is loaded with potatoes and a variety of other flavors! Sprinkle with shredded cheddar. Top with fresh leeks. Ingredients:

  • 1 pkg. sliced bacon
  • 1 onion, chopped
  • 6 C. chicken broth
  • 2 lb. potatoes, peeled and diced
  • 2/3 C. softened butter
  • ¾ C. flour
  • 4 C. whole milk
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 1 C. whipped sour cream
  • 2 ½ C. shredded cheddar cheese
  • ¾ C. green onion, sliced
  • 1 leek, sliced
  • 1 tomato, chopped


  1. In a medium skillet, cook bacon until crisp. Pat oil off with paper towels, and then crumble into pieces. Set aside.
  2. Cook onion in the same skillet until translucent.
  3. In a large Dutch oven, combine onion, broth, and potatoes. Bring to a boil, until ingredients are tender.
  4. Using the same skillet yet again, melt butter and add flour. Cook for about a minute, then add milk. Pour this mixture over the potatoes, and cook until potato and milk mixture begins to boil.
  5. Add bacon, sour cream, cheese, and green onions. Cook until cheese has melted.
  6. Ladle into bowls. Top with remaining bacon, shredded cheese, tomato, green onion, and leak.







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