Ingredients
Method
Cooking
- Cut up the bacon and add it to a soup pot. Fry the bacon over medium-high heat until crispy, about 10 minutes.
- While the bacon cooks, chop the onion and dice the potatoes.
- Once the bacon is done, take it out of the pot and place it on a paper towel lined plate. Leave about two tablespoons of the bacon fat in the pot.
- Add the chopped onion to the pot and sauté for about 5 minutes.
- Stir in the flour and cook for about a minute.
- Slowly whisk in the milk until the flour dissolves.
- Add chicken broth, garlic, and diced potatoes. Raise the heat to high and scrape up any browned bits from the bottom of the pot.
- When the soup is almost boiling, reduce the heat, cover the pot with the lid slightly open, and let it simmer gently for 20 minutes.
- After 20 minutes, the potatoes should be tender. You can mash the potatoes a little with a potato masher if you like.
- Stir in the sour cream, most of the cheddar, and bacon (save some bacon to top the soup). Season with salt and pepper to your taste.
- Top each bowl with remaining scallions, cheddar, and bacon.
Nutrition
Notes
Serve this soup hot in bowls. You can add extra toppings like cheese, chopped bacon, and scallions for a tasty finish. Pair it with crusty bread or a fresh salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a bit of milk if the soup is too thick.