CREAMY POTATO BACON SOUP

Creamy Potato Bacon Soup image

After playing around with several recipes, I arrived at this. It leaves a bit of room for flexibility, while being satisfying, hot and hearty on a cold winter day. THIS is comfort food!

Provided by Terrie Hoelscher

Time 40m

Number Of Ingredients 15

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Ingredients

3 - 4 medium red potatoes
1/2 stick butter
1/4 c diced onion
1/4 c all purpose flour
1 tsp garlic powder
s & p, to taste
2 c chicken stock, light
1 c 2% milk
2 Tbsp shredded carrot, for color, and garnish
1 can(s) cream of ..... soup
1 c shredded cheddar cheese
3 oz cream cheese, cubed
1/4 c real bacon bits (packaged, or you can make your own)
diced scallions, green tops included
finely shredded carrot, for garnish

Steps:

1. Peel and cut potatoes into approx. 1/2" cubes. Place in a medium sized pot, with just enough water to cover, and let them simmer while preparing the soup base.
2. In a heavy, large pot, melt the butter and saute' the onion for about 5 minutes, stirring constantly, until bubbly and golden. Don't let the butter burn!
3. Sprinkle the flour all over the sizzling onions, and stir well. This will be your roux; cook for about 2 minutes on med-low, stirring constantly, until the flour is golden brown. Don't let it burn or stick!
4. When the roux is ready, season with garlic powder and s&p. Pour in the chicken stock, stirring constantly with a small whisk to get rid of lumps. Stir well, and allow to cook for a minute or two, to 'thicken' a bit. Add the milk to the soup base and blend well.
5. Add the shredded carrot and blend. Add the can of "cream of ...." soup - I use either cream of chicken, cream of celery, or cream of mushroom...whatever I have in my pantry!
6. Add the shredded cheddar cheese, cubed cream cheese, and bacon bits. Drain the potatoes well, and add them to the soup base.
7. Cook for another 15 - 20 minutes, until potatoes are completely done, and all the cheddar cheese and cream cheese cubes have melted.
8. Using a hand potato masher, make a few stabs into the pot to break up some of the potatoes -- don't mash all of them, as you want chunky potatoes in the soup. The 'mashed' ones will thicken the soup nicely.
9. Serve, and garnish with a tiny pinch of shredded carrot, a pinch of bacon bits, and the diced scallions, including some of the green tops, for color.