Yummy

Dave’s Bacon Fried Tater Soup

Yield: About 5 Servings

Ingredients

6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)

• 1 1/2 cups chopped sweet onion (1 medium)
• 1 cup diced celery (2 stalks)
• 72 oz chicken broth
• Salt and freshly ground black pepper
• ½ pound of bacon, cooked with drippings, I use Wright’s Thick Cut Hickory Smoked
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup sour cream
• For serving: Shredded cheddar cheese, chopped green onions or chives

Instructions

1. Combine diced potatoes and chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
2. Fry the bacon in a large skillet on low heat, remove the bacon just before it crisps and set aside on paper towels to cool. When the bacon cools, cut it into small pieces and add it to the potatoes. Place the celery and onion in the skillet and cook the vegetables until tender, I like the onions to just begin to brown. Remove the veggies from the skillet with a slotted spoon, saving the bacon dripping for the gravy. Place the veggies in with the potatoes.
3. In the skillet, check for about a third cup of bacon drippings. I add saved bacon grease, but you can add butter if you don’t save bacon grease. If you don’t save bacon grease, you should. Melt the drippings over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste.
4. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. The soup is complete. I like to top each serving with cheddar cheese, black pepper and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water). If you have left overs, you did something wrong.