Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 to 8 Servings
This bacon soup is perfect for cold weather! Oh, man, try this recipe now!
5 slices bacon, diced
3 tbsp (reserved) bacon grease or butter
1 c diced white or yellow onion
4 cloves garlic, peeled and minced
1/4 c all-purpose flour
2 c chicken stock or vegetable stock
2 c milk, warmed
1.5 pounds Yukon gold potatoes, diced
1 c shredded sharp cheddar cheese
1/2 c plain Greek yoghurt or sour cream
1 tsp sea salt, or more to taste
1/2 tsp freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Step 1: Place a large stockpot on the stove and turn the heat to medium-high.
Step 2: Add the bacon and cook for a few minutes or until crispy and brown.
Step 3: Remove the crispy bacon from the pot and place them on a clean plate. Discard the rest of the grease and just leave about 3 tablespoons of it in the pot.
Step 4: Add the onions and cook until translucent for about 5 minutes.
Step 5: Add the garlic and cook for another minute or until aromatic.
Step 6: Add the flour and stir until well mixed. Cook for another 1 minute.
Step 7: Add the stock and stir until well mixed, then add the potatoes and milk as well.
Step 8: Simmer everything, then turn the heat down to medium-low.
Step 9: Cover the pot and simmer for another 10 minutes or until the potatoes are fork-tender.
Step 10: Add the cheddar cheese and Greek yoghurt. Stir until well blended.
Step 11: Add the crispy bacon, salt, and pepper. Stir until just mixed.
Step 12: Remove from the heat.
Step 13: Serve and enjoy!
Place any leftovers in an airtight container, then put them inside the fridge. They can last up to 3 days.
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