Cheesy Potato Soup
Directions
- 1Wash and cut 5 pounds of red potatoes into equal sizes and parboil them in salted water.
- 2In a large pot, melt 2 tablespoons of bacon grease.
- 3Add 8 ounces of diced ham and cook until lightly browned.
- 4Add 4 slices of bacon and cook until crispy. Remove and set aside.
- 5Add 1 cup of flour to the pot and cook, stirring constantly, until a roux is formed.
- 6Stir in 1 teaspoon each of garlic powder, onion powder, paprika, oregano, salt, and black pepper.
- 7Pour in 4 cups of reduced sodium chicken broth and 1 cup of whole milk.
- 8Add 1 can of cream of chicken and 8 ounces of sour cream.
- 9Add 8 ounces each of shredded cheddar cheese and Monterey Jack cheese; stir until melted.
- 10Stir in the cooked bacon and ham.
- 11Add the parboiled potatoes and heat on low until warmed through.
- 12Serve with additional shredded cheese and club crackers.
Ingredients
- 5 pounds red potatoes
- 2 tablespoons bacon grease
- 8 ounces ham
- 4 slices bacon
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 1 cup whole milk
- 1 can cream of chicken
- 8 ounces sour cream
- 8 ounces cheddar cheese
- 8 ounces Monterey Jack cheese
- 6 club crackers
Equipment
knifecutting boardpotstovespatulameasuring cupmeasuring spoonsbowlcheese grater
Tips
- Parboil potatoes before cooking
- Use 8 ounces of ham instead of 16 ounces
- Cook ham before bacon to prevent it from absorbing excess salt
- Make a roux with flour and bacon grease
- Add sour cream for acidity
- Shred cheese for better melting
- Serve with club crackers
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