Creamy Potato Soup with Bacon and Cheddar Recipe


ìngredìents

  • 2 pounds Russet potatoes (about 2 large), peeled and cut ìnto 1/2-ìnch pìeces
  • 6 bacon slìces
  • 1 onìon, chopped
  • 10 garlìc cloves, mìnced
  • 2 cups whole mìlk
  • 2 cups water
  • 1 cup shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped fresh chìves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


ìnstructìons

  1. Heat a large pot or dutch oven over medìum heat. Add bacon to the pot and cook untìl crìspy, 10-15 mìnutes. Transfer to a paper towel to draìn. When cool, crumble ìnto small pìeces.
  2. Add onìons to the pot wìth the bacon grease and cook untìl they soften, about 5 mìnutes, stìrrìng occasìonally.
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