Brrr….It is COLD outside! The best way to warm up on cold nights is by filling your belly with a yummy hearty soup. And if you are going to make soup in Idaho, it must be potato and bacon, because everything tastes great with bacon! As I can personally attest this is a family favorite that even a picky child is sure to love. So go ahead and give it a try! Don’t forget to leave us a comment here about how it turned out for you and how much your family enjoyed it.
- 4-5 medium potatoes, baked and diced
- ½ package bacon, cooked and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- ¾ cup butter, divided
- 8 cups milk
- 4 cups water
- 4 teaspoons chicken bouillon
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup flour
- ¼ cup fresh parsley, chopped
- 1 cup heavy cream
Instructions
- Plan ahead by baking the potatoes earlier in the week, or if short on time, poke holes in the potatoes and microwave them on high for about 5 minutes per potato. Dice the baked potatoes.
- In a pan, cook the bacon until crisp. Drain bacon grease and place cooked bacon in a serving bowl. Set aside.
- In a large stock pot, sauté onion and garlic in 2 Tablespoons butter for about 5 minutes. Add milk, water, bouillon, salt and pepper. Cook over medium-high heat, stirring regularly, for about 10 minutes until mixture is hot, not boiling.
- In a small saucepan, melt the remaining butter, mix in flour and cook for 2-3 minutes to make a roux.
- Add roux slowly to the soup in the stock pot while stirring constantly for about 5 minutes until soup thickens. Stir in potatoes, parsley and cream. Add in bacon if desired or use it only as a garnish if you prefer crisp bacon.
- Garnish with shredded cheese, bacon and green onions.