Homemade Potato Soup

Ingredients

• 3 tbsp unsalted butter
• 1 cup onion, diced
• 1 caribe pepper, seeded and diced (you can use jalapeños if you prefer more heat)
• 1/4 cup flour
• 2 cups low sodium vegetable stock
• 2 cups milk
• 1.5 lb potatoes, peeled and diced into fairly small pieces
• 1 cup shredded Colby Jack cheese
• 1/2 cup sour cream
• 1 tbsp pepper
• 4 slices bacon for topping, optional
• diced green onions for topping, optional
• extra shredded Colby Jack cheese for topping, optional

Directions

Melt butter in a large stock pot.

Dice onion and pepper and sauté on medium heat in the melted butter until tender, about 5-7 minutes.

Add flour and stir to combine; you will have a thick paste at this point.

Add the vegetable stock and milk, stir to make soupy.

Add the potatoes to the pot.

Reduce heat to medium low and simmer for 30-45 minutes, stirring occasionally, or until potatoes are tender.

Add cheese, sour cream, and pepper; stir to combine. Allow to simmer an additional 10 minutes or until cheese is completely melted.

While the soup is simmering, cook your bacon, degrease it on a paper towel, then chop it into little pieces. Set aside.

Dice green onions; set aside.

Remove soup from heat and serve hot topped with additional shredded cheese, bacon, and green onions.

Notes

Home Chef Tip: If you want to cook this soup in your slow cooker, just add all of the ingredients to the pot, stir, cover, and simmer on low for 4-6 hours.

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