Creamy Potato Soup
  • 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
  1. 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.
  2. 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.
  3. Cook at a slow simmer for 30 minutes, stirring constantly to make sure the bottom does not burn.
  4. Stir in sour cream, salt, pepper, and paprika, cook over medium heat for and additional 15 minutes.
  5. Using an immersion blender or a counter blender, blend ½ of the potatoes.
  6. **If soup is too thick, add milk as needed.
  7. Serve warm and garnish with bacon, cheddar cheese, and green onions.
Recipe by What's Mary Doing at