Tonight with some help from my Grandma (We call her Me-Maw), I cooked this yummy potato soup for my grandparent's. They, of course, loved it!
 
I realize that this recipe is similar to the crockpot one that I have cooked a few times in the past  except the only catch about this one is that you get to do all of the cooking. But don't fret about it being incredibly hard or to much work because this one is extremely easy, quick and it requires some labor, but it's not overwhelming. It's perfect for those of you who are working on getting yourself comfortable cooking with a stove and or don't currently own a crockpot. 

This wonderful potato soup recipe is rich, creamy and delicious, and made healthier without heavy cream. 


POTATO SOUP

INGREDIENTS:

5 slices bacon, diced
3 Tbsp bacon grease (reserved) or butter
1 C diced white or yellow onion
1/4 C all-purpose flour
2 C chicken stock
2 C milk, warmed
1.5 lbs potatoes, peeled (if desired) and diced (I suggest Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1/2 tsp freshly-cracked black pepper

Favorite toppings: 
thinly-sliced green onions or chives
extra shredded cheese
extra bacon
sour cream

DIRECTIONS:

1. Heat a large pot or skillet over medium-high heat. Combine the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, working with a pair of tongs, reserving about three tablespoons of bacon grease in the pot.  (Throw out any extra grease, or you can replace it with butter in place of the three tablespoons of bacon grease.  

2. Also, if you are low on time, you can dice the potatoes and onion while the bacon cooks to save time.) Combine onion and saute for five minutes, occasionally stirring, until soft. Pour in the flour on top of the onion, and mix well until combined. Saute for an extra minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.  

3. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce the heat to medium-low, cover, and cook for about ten-fifteen minutes or until the potatoes are tender, occasionally stirring every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the quicker they will cook.) When the potatoes are tender, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it requires more salt or pepper or cheese. Serve hot, garnished with desired toppings.

Source Gimme Some Oven

 

Published by Court's Cooking Blog