Fall is in the air. The mornings are cool and the breeze coming in the through the bedroom window is so cool.
My favorite part of fall is the flavors that come with it. The warm comfort foods and the smell of pumpkin. Oh. And blankets. I love me a good snuggly blanket.
My first thought as I tucked my feet back under the blanket in bed this morning was that I needed to make soup for dinner. Finally. It’s soup weather.
I know there are all these recipes out there for this healthy veggie soup with clear broth. But I’m here to tell you that the ONLY soup I want right now is a creamy, cheesy, bacon-filled potato soup.
This is a soup I’ve made for several years. Pretty much started with one of those kind of days that you’re using up the remainder of the groceries in your fridge and pantry and this is what came of it. I haven’t written down the recipe til now because, let’s be honest, I haven’t used one.
There are so many delicious potato soup recipes out there. Many variations of the same thing. Well, I seem to do that on my own. I never make it the same twice. But after everyone was asking for the recipe, I decided it was time to pay attention to detail and write it all down.
First, you must know…. this is a variety for the crockpot. I have a big crockpot and it was too full for the lid to go back on when I was finished. So, this will feed an army. But on the plus side, you can either have lots of leftovers, you can share, or you can freeze it for a later time when you don’t want to cook. I love to share hot soup. Usually accompanied with fresh-from-the-oven rolls. Because it’s comfort food at its finest.
From my kitchen to yours, enjoy!
Delicious Cheesy Potato Soup
Ingredients:
- 20 small-medium potatoes- peeled and cubed (I used russets)
- 1 Lg onion, chopped
- 5 carrots, peeled and thinly sliced
- 6 stalks celery, diced (I used the leaves too)
- 8 cups chicken broth
- 1 lb bacon, cut in small pieces and cooked until crisp, drain, set aside
- 1/2 cup butter
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup all-purpose flour
- 2 cups cold milk
- 3+ cups shredded cheese (I used medium and sharp cheddar)
- 1+ cup sour cream
- additional bacon, shredded cheese and green onions for garnish
Directions:
- Chop, dice, and slice the potatoes, onions, carrots and celery. Throw them in your crockpot and pour chicken broth/stock over them. Set on high and let it cook.
- Cook and crumble bacon, set on paper towel to drain. (hide… if you don’t it will be gone before the veggies are cooked)
- After veggies are tender, approximately 4 hrs, you will make your thickening rue. Start by melting 1/2 cup butter (no margarine!) in a frying pan. Add salt and pepper and stir until completely melted. Add the flour. Whisk together and continually stir until combined. Add milk, continue stirring. Cook for several minutes. The longer it cooks, the less you’ll know you used flour :).
- Add to soup and stir until completely combined.
- Now add your cheese. This is usually where I’m dumping what’s left of several bags of shredded cheese.
- Add sour cream and gently stir.
- Add bacon. (make sure to leave enough to garnish)
- Chop green onions.. Garnish with shredded cheese, green onions and bacon pieces.
An original recipe by Teauna of becauseican.me
Much Love….
Teauna
Because I Can 