Cream of Potato with Bacon Soup

It's getting really chilly now that Fall has officially arrived and winter is right around the corner. So I've been in a soup making mood. Dr. Sweetpea and I both love a creamy potato soup, so when I saw this recipe, I had to make it! I'm so glad I did too because it's so creamy, flavorful, and has chunks of potato and bacon. I think this is our favorite soup right now and I'm probably going to make another batch before December.

Cream of Potato with Bacon Soup

(Source: Journal Sentinel - Settlers Inn Restaurant)

2 pounds baking potatoes, peeled and diced

4 cups (32 ounces) chicken broth

3 tablespoons good-quality chicken base

1/2 pound uncooked bacon, cut into 1/2 inch pieces

1/4 cup (1/2 stick) butter

1 large yellow or white onion, finely chopped

3/4 cup flour

5 cups milk

2 teaspoons granulated garlic

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 cup sour cream

Salt and pepper to taste

8 ounces shredded sharp cheddar cheese.

2 green onions, sliced (optional)

In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid. In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.

In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently. Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes. Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed. Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.