There is nothing better on a chilly winter’s day than eating a big bowl of creamy potato soup in front of a roaring fire!
Living in sunny Southern California, I’m not use to so many over cast colder than average winter days. Maybe we have these days every year and I just block them out. Either way, I am taking advantage of these gloomy days to enjoy the stick to your ribs kind of comfort food I love so very much.
This creamy potato soup is my favorite this winter so far for so many reasons, first, it’s delicious and second, it’s so darn easy to make.
- 6 slices of bacon, diced
- 4 tablespoons of bacon grease, reserved (or butter)
- ½ cup all-purpose flour
- 3 cups milk, more if needed
- 2 cups chicken stock
- 2 pounds red potatoes, peeled and diced into bite size pieces
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced thinly
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- Heat a large Dutch oven or stock pot over medium high heat, add diced bacon and cook until brown and crispy. Transfer to a paper towel lined plate and set aside.
- Sprinkle the flour over the warm bacon grease and whisk until smooth. Cook for approximately 2 minutes until a slight shade of brown. Gradually whisk in milk and chicken stock until combined and there are no lumps and the mixture is slightly thickened. Stir in potatoes.
- Cook at a slow simmer for 30 minutes, stirring constantly to make sure the bottom does not burn.
- Stir in sour cream, salt, pepper, and paprika, cook over medium heat for and additional 15 minutes.
- Using an immersion blender or a counter blender, blend ½ of the potatoes.
- **If soup is too thick, add milk as needed.
- Serve warm and garnish with bacon, cheddar cheese, and green onions.
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