Potato Bacon Soup
- 2 pounds russet portages, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- ¼ cup flour
- 2 cups reduced fat milk (whole is fine too)
- 1 cup chicken stock
- ¾ cup Greek yogurt or sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅔ cup sharp cheddar cheese
- 6 slices of jowl bacon (or center cut bacon), cooked and crumbled
- Heat 2 tablespoons of olive oil in a large pot and add potatoes, onions, and carrots. Cook until soft. Mash slightly.
- Whisk together flour, milk and stock in a medium bowl and stir into the potato mixture. Cook over medium heat stirring often for about five minutes.
- Lower the heat and add yogurt or cream, spices, cheese and bacon. Stir often until thickened and bubbling.
- Ladle into bowls and top with parsley.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/creamy-potato-bacon-soup/
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