Recipe Potato Soup With Bacon And Cheese

Stirring well mix in the soured cream until well blended with the soup.

Recipe potato soup with bacon and cheese. Gradually add milk and half and half stirring constantly until thickened and smooth. Stir well and continue to heat for about 15 minutes allowing the flavours to blend. Add onions to the pot with the bacon grease and cook until they soften about 5 minutes stirring occasionally.

When cool crumble into small pieces. Transfer to a paper towel to drain. Cook stirring for about 2 minutes.

Place bacon pieces in a large dutch oven or soup pot over medium heat and cook until bacon is crisp and browned. Cook and stir for 2 minutes or until thickened. To serve spoon into bowls and top with cheddar and the monterey jack and sprinkle on the soup.

Gradually stir into soup. Stir in chicken broth potatoes and pepper. Stir in cheese heating just until melted do not boil.

Bring to a boil. Top off each bowl of soup with chopped green onion. Add potatoes garlic salt and pepper to the pot.

Stir in cheese until melted and smooth. Combine flour and remaining milk until smooth. Stir in 2 cups milk bouillon salt and pepper.