Potato bacon soup

potato bacon soup

This recipe was inspired by  IHOP’s loaded potato and bacon soup.

8 small potatoes

A pinch of salt and pepper

1/3 cup of flour

2 tablespoons of butter

4 cups of milk

2 tablespoon of sour cream

1 cup of shredded cheddar cheese

2 tablespoon of cream of chicken

3 bacon strips

 

1-Peel and cube the potatoes, then boil on medium-high heat with the salt and pepper

2- Fry the bacon on a skillet

3-In a separate pot, add about half of the oil from the bacon and melt the butter in that same pot. Whisk in the flour to prevent lumps.

4- Add the milk, cheddar cheese, sour cream and the cream of chicken and whisk until all the ingredients are mixed.

5- Chop the bacon strips and add them to the soup.

6-Drain the potato cubes and add to the soup as well.

7- Let it simmer on low heat for ten minutes.

8- Serve hot and enjoy!

Serving suggestions: you can serve it with crackers or with toasted bread.

Leftover tip: keep in the fridge for a maximum of three days. Make sure when you reheat it you bring it to boil and serve hot.

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