Potato & Bacon Soup

Potato & Bacon Soup

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  • 4-6 potatoes (baked, peeled and cubed)

  • ½ cup butter

  • ½ cup flour

  • 2 tsp chicken bullion

  • salt and pepper to taste

  • 1 tsp minced garlic

  • 6 cups milk

  • 16 oz sour cream

  • 10 bacon strips (cooked and crumbled)

  • 1 can corn, drained

  • 2 cups grated cheddar cheese


In a large saucepan melt butter on low heat. Stir in flour and seasonings. Gradually add milk and turn heat up to medium. Add minced garlic. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat. Whisk in sour cream. Add potatoes, corn and bacon. Serve in individual bowls topped with cheddar cheese.


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