Creamy Bacon Potato Soup
Creamy Bacon Potato Soup
The ultimate comfort food; bacon, potatoes and cheese cooked together for a creamy satisfying soup!
INGREDIENTS
- 6 slices Hermann Wurst Haus Hickory-Smoked Bacon
- 3 pounds potatoes peeled and cubed into ½ inch pieces
- 1 cup sour cream
- 1 (1/4 cup) stick butter
- 1 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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