Creamy Bacon Potato Soup

Creamy Bacon Potato Soup

The ultimate comfort food; bacon, potatoes and cheese cooked together for a creamy satisfying soup!

INGREDIENTS

  • slices  Hermann Wurst Haus Hickory-Smoked Bacon
  • pounds potatoes peeled and cubed into ½ inch pieces
  • cup sour cream
  • 1 (1/4 cup) stick butter
  • cup shredded sharp cheddar cheese
  • 2 ¾ cups milk
  • Salt and pepper to taste

INSTRUCTIONS

    • For perfectly crisp Hermann Wurst Haus bacon, bake in the oven. Arrange bacon in a single layer on a baking sheet. Place in cold oven and then turn oven to 400°F and bake for 17-20 minutes. Remove from the oven when the bacon is golden brown and crisp. Drain on paper towels. Crumble and set aside.
    • Cook potatoes in large pot of well-salted water, cook until potatoes are very tender. Drain the potatoes and return to the pot. Mash potatoes until smooth easily done with a potato masher or ricer. Add butter, sour cream and cheddar cheese; stir until melted. Add milk, seasonings and crumbled bacon, bring to a simmer and serve.

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