I like making potato soup for my family, and I use a variety of recipes so that we don’t get tired of one. We love this dish, especially when I need lunches for the next day but have food left over. These things are what you will need:
How to make it:
- 4 pieces of bacon, cut up
- 2 large sticks of butter
- 1 small onion, cut up
- 2 cloves of garlic, chopped very small
- 6 to 7 medium-sized russet potatoes
- 4 glasses of water
- One cup of milk
- 1/3 cup of flour
- 8 ounces of strong cheddar cheese
- Six pieces of American cheese
- Add chives or green onions as a garnish if you want to.
- Add pepper and salt to taste.
Warm up a big pot or saucepan over medium-low heat. Add the bacon bits and cook them until they are crispy. Take the bacon out of the pan and put it on a paper towel to drain. Don’t take out the bacon grease.
Put in the onions and butter. Cook for three minutes. After you add the garlic, cook for one more minute.
Put in the flour and diced potatoes. Cook, turning often, for three to five minutes.
Add the water and season with salt and pepper. Bring to a boil, then lower the heat and cook until the potatoes are soft. Tip: The cook time will change based on how big the potatoes are cut up.
When the potatoes are soft, add the milk and about three-quarters of the cheese that has been shredded. I save some to put on top of the bowl as a decoration. Mix this up.
Just leave the cheese slices on top for a few minutes after adding them. It will melt in the soup. Mix this up.
After putting the soup into cups, top them with bacon, cheese, chives, or green onions. Have fun!
Note: You can use any kind of cheddar cheese that you have on hand. Sharp is what I like to use because it tastes better. If you want the soup to be hot, you could also add some cayenne pepper.
This soup goes well with a fresh roll and a salad on the side.
