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Wednesday, December 4, 2013

Supreme Smokey Bacon Potato Soup

What's better on a freezing cold or rainy, snowy night? Hot soup and a good drink, I have just the soup you need...this potato soup is loaded with cheese, bacon, sour cream and spices that will warm you right up!!

1 diced onion
4 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
6 medium potatoes, peeled and cooked
6 strips of bacon cooked and cut into pieces
4 oz of sharp cheddar cheese shredded
Chives, Parmesan cheese and sour cream, optional

How to Make it:
First Cook your potatoes and drain and cook your bacon and drain and cut up small
In a 3-qt. Dutch oven or kettle, saute onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne, nutmeg. Simmer for 20 minutes, stirring occasionally. Cube the potatoes and add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and a dollop of sour cream if desired. Yield: 8 servings (2 quarts).

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