Ingredients for Red Potato Creamy Soup

• 1 package of bacon, smoked
• 1 Green onion
• 2 celery stalks
• 1 Carrot, large
• 2 teaspoon of garlic, minced
• 2 pounds of red potatoes, sliced in cubes
• 6 regular size chicken bouillon cubes
• 8 Tablespoons of butter
• 12 Tablespoons of flour
• 4 cups of milk
• 8 ounces of sour cream
• 18 ounces of cheddar cheese, separated
• Pepper and salt
• Green onions or chives

How to make Red Potato Creamy Soup?

• Cut previously washed red potatoes into small cubes, and dice the onions, celery and carrot.
• Over medium heat, cook the bacon in a large pot. Cook to your desired doneness.
• After the bacon is cooked, place it on a paper towel and press to remove all the excess grease. Chop the bacon coarsely.
• Leave about 3 tablespoons of bacon fat, drain of all the rest.
• Add in the celery, onion and carrot and cook for about 6 minutes, or until the onion is translucent. 30 seconds before it’s done add the garlic in.
• Place in the red potatoes and toss all to coat nicely.
• Pour in around 50 ounces of water and add 6 normal sized chicken bouillon cubes
• Cook to a boiling point and reduce the heat and cook until the red potatoes are tender. It should take around 10 minutes more.
• Mash down some of the potatoes using a potato masher, but leave some chunks.
• Melt down the butter in another bowl and whisk in the flour slowly. Cook for 60 seconds on medium heat.
• Add two cups of milk, very slowly, until thickened enough. The milk used should be at room temperature. Season with salt and pepper.
• For the potatoes: add in 2 more cups of milk, cream mixture, sour cream, green onions or chives, 16 ounces of cheese and one half of previously cooked bacon.
• Cook and stir slowly, until the cheese is melted nicely.
• Top each serving bowl with remaining cheese, bacon and chives or onions.