Potato Bacon Soup
 
Ingredients
  • 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
Instructions
  1. Heat 2 tablespoons of olive oil in a large pot and add potatoes, onions, and carrots. Cook until soft. Mash slightly.
  2. 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.
  3. Lower the heat and add yogurt or cream, spices, cheese and bacon. Stir often until thickened and bubbling.
  4. Ladle into bowls and top with parsley.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/creamy-potato-bacon-soup/