When a friend mentioned awhile back that she didn’t have a recipe for homemade potato soup, I knew I needed to post mine. No family should be deprived of a big pot of cheesy, bacon-y, potato goodness on a cold fall night!
A few years ago, I went searching for a good potato soup recipe. Once I found one, I tweaked it and tweaked it (adjusting for taste and food allergies). It finally morphed into this beauty that has become a staple in our home…perfect for a crisp, fall evening!
8-10 medium potatoes, peeled and cubed
1 onion, chopped
2 stalks celery, diced
4-6 cups chicken broth
1 pint half-and-half cream
1 bag real bacon bits (or 1 pound cooked bacon, crumbled)
8 oz sour cream
2 cups shredded cheddar cheese
In a large stock pot combine potatoes, onions, and celery; cover with chicken broth.
Bring to a boil and simmer on medium until potatoes are slightly soft.
Add half and half, bacon, and sour cream. Stir until creamy.
Add cheese and stir until completely melted.
Simmer on low until potatoes are completely tender.
Garnish with shredded cheese.
You’re welcome! 🙂
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