Creamy Bacon Potato Soup Recipe

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

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

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.