A hearty and delicious soup that brings a new meaning to comfort foods. It’s creamy, flavorful, and comforting. Best of all, it’s even better the next day… if there’s any left.

I think Bacon and Potato Soup has to be one of my favorite soups. I love Yukon Gold potatoes and I really love bacon. Now mix those two ingredients with heavy cream, sour cream, Cheddar Cheese, a little garlic and some onions and you’re half-way to heaven in my culinary world!

INGREDIENTS:

• 1 lb Hickory Smoked Bacon, sliced into 1/2″ pieces.
• 2 lbs Yukon Gold potatoes, diced.
• 1 Large sweet onion, diced.
• 5 cloves garlic, peeled and minced.
• 1/4 cup all-purpose flour.
• 1 cup heavy cream, warmed.
• 1 cup whole milk, warmed.
• 2 cups organic chicken stock.
• 1 cup sharp cheddar cheese, shredded.
• 1/2 cup sour cream.
• 1 Tablespoon butter, optional.
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper.
• More cheddar cheese, green onions, sour cream, and chives for garnishing! Garlic bread is a delicious addition for dipping too!!!

DIRECTIONS:

1. Heat a large stockpot over medium-high heat. Add bacon and cooking until brown and crispy, stirring occasionally to avoid burning.
2. Remove bacon with a slotted spoon onto a separate dish lined with paper towels. Divide bacon into two equal amounts, set aside.
3. Reserve about 4 tablespoons of bacon grease in the stockpot and add onions. (Those of you that don’t like using bacon grease, use butter.)
4. Using a separate bowl or pan, combine milk and heavy cream and warm on stove or microwave. Do not boil. Set aside.
5. Saute onions over medium heat until soft and translucent, about 5 minutes, stirring occasionally.
6. Add garlic and stir together for 1 minute before adding flour.
7. Blend onions, garlic, and flour together and cook until flour has disappeared and the mixture is slightly browned.
8. Add chicken stock to the mixture and combine.
9. Add warmed milk and heavy cream to the mixture and combine over medium-high heat. Don’t let it boil.  Simmer for 10 minutes.
10. Add potatoes, salt, and pepper. Reduce heat to low-medium and cover, stirring every few minutes to avoid sticking. Allow to cook 15-20 minutes until potatoes are soft and tender.
11. Add cheddar cheese, sour cream, and half the cooked bacon, combine and simmer 5 minutes for all the flavors to meld together.
12. Optional, if you want a really thick and creamy soup, CAREFULLY use a hand mixer and beat the mixture for NOT MORE THAN 10 seconds or 10 Turns.
13. Taste and season with extra salt and/or pepper if needed.
14. Serve hot, topped with remaining bacon, and desired garnishings with warm garlic bread to knock it out of the ballpark!