hosted by Laverne Diede & Rhonda Fitterer
The Ultimate Potato Soup
- 6 strips (uncooked) bacon, cut into small pieces
- 3 Tbsp. butter
- 1 medium yellow onion, chopped
- 3 large cloves garlic, minced
- 1/3 cup flour
- 2 1/2 lbs. gold potatoes, peeled and diced into pieces
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 1/2 tsp. salt
- 1 tsp. pepper
- 1/4 – 1/2 tsp. chili powder
- 2/3 cup sour cream
- Shredded cheddar cheese, chives and additional sour cream and bacon for topping, optional
Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender, 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the ingredients in the pot and stir until smooth. Add diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and chili powder, stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Top with additional sour cream, bacon, cheddar cheese, or chives.
Amazing Coconut Pie
- 3 cups milk
