January is National Soup Month!
Ah, Eastern North Carolina. A utopia of beauty. Beaches, wild mustangs running the sands, boats sailing in every direction and sunsets that look like diamonds on the water. Oh, did I forget to mention THE RAIN! Mercy we have had some rain lately!! Today was another overcast, chilly and misty day! Oh, I am not complaining, I am just stating facts! We’ve been waterlogged for so long I can’t remember what dust looks like ( looks at shelves, never mind, I remember)
I don’t think we need a day like this for soup… but it sure does help. Makes all seem right in the world ya know?
This was one of those days that you hope you have everything you need in the house because you really don’t want to go anywhere… not even the mailbox. Okay, I went to the mailbox.. but that’s as far as I went y’all .
I had more than enough groceries, but did I have the right stuff for tater soup? Indeed I did! Ha! Here we go folks…..
- 5 large russet potatoes; scrubbed, peeled and diced
- 16 slices bacon, cooked crisp and divided
- 4 tbsp butter
- 1/4 tsp minced garlic
- 1 medium chopped yellow onion
- 4 1/2 tablespoons all-purpose flour
- 3 cups milk
- 3 cups chicken broth
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups shredded cheddar cheese ( I use fiesta blend, just cause I like it)
- 1 heaping cup sour cream
Salt and pepper to taste !
Sliced green onions, bacon crumbles and more cheese
In a dutch oven or large pot, add your bacon ( I cut mine BEFORE adding it to the pot) Cook on med high heat until crisp and the drain on paper towels. Remove half the drippings and add the the butter and onions…. cook on medium heat until the onions are beginning to get soft ( about 6 minutes)
Add the flour and stir well and continue to stir for at least 3 minutes.
Add the milk and stir for 2 minutes, then add the broth and potatoes.
Stir well and increase heat to med high. Stir often for 6 to 8 minutes. When the soup starts to simmer good turn the heat back to medium. Cook, stirring often for 10 minutes.
Check potatoes, they should be just fork tender.
Turn heat down to almost low and add the cheese and sour cream. Stir well and gently until the cheese melts. Then add half the bacon and fold it in… place a lid on the pot and turn to low. Allow it to sit for 7 to 10 minutes. Taste it to see if you need salt… remember the bacon, cheese and sour cream all have salt.. add pepper and serve.
Tops with green onions, bacon and more cheese !! Enjoy!! ‘
This soup is amazing! And was just hubbyman approved!!