***Cream Potato Soup***




– 6 slices bacon (about 6 oz.), cut into 1-inch pieces

– 3 tablespoons bacon grease or butter

– 1 cup diced onion

– 1/4 cup all-purpose flour

– 1/8 teaspoon dried thyme

– 2 cups low-sodium chicken broth

– 2 cups milk, warmed

– 1.5 pounds potatoes, peeled and cut into 1/2-inch pieces

– 1 cup shredded sharp cheddar cheese

– 1/2 cup sour cream

– salt and pepper


– Heat a soup pot over medium-high heat.

– Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered.

– Remove the bacon from the pot and set it aside.

– Pour off most of the grease, but do not clean the pot (3 tablespoons of bacon grease, should remain, otherwise use 3 tablespoons of butter ).

– Add onion and thyme and sauté until onion is soft, about 7 minutes.

– Sprinkle the flour on top of the onion, and stir until combined.

– Saute for an additional minute to cook the flour, stirring occasionally.

– Stir in the chicken broth until combined.

– Add potatoes, milk and cooked bacon bits, bring to a boil.

– Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes.

– Stirring occasionally every few minutes so that the bottom does not burn.

– When the potatoes are soft, stir in the cheddar cheese and sour cream.

– Season with salt and pepper.

– Serve warm, garnished with desired toppings(crisp bacon pieces,cheddar cheese or green onion).


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