Creamy Potato Soup with Bacon, Cheddar, and Scallions

Creamy Potato Soup with Bacon, Cheddar, and Scallions

  • 3 slices bacon, diced in 1” pieces

  • 1 small onion

  • 3 cloves minced garlic

  • 1/4 cup all-purpose flour

  • 4 cups chicken stock or vegetable stock

  • 1 cups milk

  • 2 lbs. Russet potatoes, peeled and diced 1” thick

  • 1 cup peeled and diced carrots

  • salt and pepper

  • Serve topped with cheddar cheese and scallions

In a medium pot or Dutch oven, render the bacon over medium heat until crispy, about 3 to 5 minutes. Remove the bacon and place on a paper towel lined plate. Leave the bacon fat in the pan.

In that same pan add the onion, carrots, and a large pinch of salt. Saute over medium until onions are translucent and carrots are fork tender, about 4 to 6 minutes. Add the garlic and flour and saute for about 1 minute. Add the stock and milk and bring mixture to a boil. Add the potatoes, turn heat to medium low and cook for 10 - 15 minutes or until potatoes are fork tender.

Taste for salt and pepper and serve large bowls of the soup topped with the reserved crispy bacon, cheddar cheese, and scallions.

Makes about 4-6 servings.

Fridge ForagingAmanda FredericksonComment