This weekend put me into full fall mode. It was chilly, we hosted a bonfire for my two bro-in-laws’ birthdays, and I’ve busted out the hoodies and sweatpants. The walnuts and hickory nuts are starting to fall from the trees.
And when it’s autumn, I want soup.
This cheddar bacon potato soup is a recipe I adapted from a ham soup recipe that was featured in a local senior living magazine. (Don’t ask why I had a senior living magazine.) It’s a favorite with my husband, family and friends. I’m often asked for the recipe.
Give it a try and let me know how you liked it!
Cheddar bacon potato soup
- 3 1/2 cups diced potatoes (I cheat and use frozen Southern-style hash browns sometimes)
- 1/3 cup diced celery
- 1/3 cup diced onion or leek
- 3/4 cup cooked bacon
- 2 Tbsps. or 2 cubes of chicken bouillon
- 3 1/4 cup water (or use chicken broth and skip the bouillon)
- 1/2 tsp. salt, optional
- 1 tsp. black pepper, or to taste
- 2 cups milk
- 5 Tbsps. melted butter
- 5 Tbsps. flour
- Cheddar cheese to taste (I usually toss in one to two cups.)
Combine all but the last four ingredients and the meat in a stock pot on the stove and cook until veggies are tender. When veggies are tender, turn down the heat and add the milk and meat, stirring frequently. Melt the butter in a small dish in the microwave. Stir the flour into the melted butter with a fork. When the butter/flour mixture has been well blended, add to the soup. Continue cooking until soup has thickened and heated through. Add cheese just before serving.
Since this is a milk-based soup, you want to avoid bringing it to a boil so the milk won’t scald. Cook it on low to medium heat and stir frequently.
If you’re feeling fancy, top the soup with chives.