This soup is perfect for the fall and winter. It is full of love in the form of creamy, cheesy, bacony enveloped potatoes. Bring on the cold weather and winter fun!
Ingredients:
Russet Potatoes
1 Medium Carrot
1 tablespoon vegetable oil
1 teaspoon Italian Seasoning
1/2 teaspoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 Slices of Thick Cut Bacon, cut into 1/2" slices
1 tablespoon unsalted butter
1 Small Onion, diced
1 Celery Stick, diced
Pepper
1 Medium Gala Apple, peeled and cubed
1 tablespoon flour
1 cup whole milk
2 cups chicken broth
1/2 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup cooked ham, cubed (you could also use thick cut lunch meat)
1 Scallions, diced
Directions:
Preheat oven to 400F. Line a baking sheet with foil and spray with cooking oil.
Peel and cut the potatoes and carrot into 1/2" chunks. Combine in a medium bowl with oil, italian seasoning, chili powder, salt and pepper. Spread out onto prepared cookie sheet. Bake for 25 - 30 minutes or until the bottoms are golden and caramelized. Set aside.
In a medium saucepan, cook bacon over medium heat until crispy. Using a slotted spoon, remove the bacon and place on a plate lined with paper towels. Drain the leftover bacon grease, but do NOT wipe out the pan. Melt the butter in the pan, then add the onion and celery, and season with pepper. Turn the heat down to medium low and cook until the onions are soft and translucent. Turn the heat back to medium and add the apple and cook until the cubes just start to soften. Add the flour and stir until the flour starts to smell nutty and turns a blond color. Slowly pour in the milk and broth while stirring. Bring just to a boil and remove from heat. Stir in the sour cream, cheese, ham, potatoes, carrots and half of the bacon.
Garnish with scallions, cheese and bacon and serve.
Russet Potatoes
1 Medium Carrot
1 tablespoon vegetable oil
1 teaspoon Italian Seasoning
1/2 teaspoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon pepper
4 Slices of Thick Cut Bacon, cut into 1/2" slices
1 tablespoon unsalted butter
1 Small Onion, diced
1 Celery Stick, diced
Pepper
1 Medium Gala Apple, peeled and cubed
1 tablespoon flour
1 cup whole milk
2 cups chicken broth
1/2 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup cooked ham, cubed (you could also use thick cut lunch meat)
1 Scallions, diced
Directions:
Preheat oven to 400F. Line a baking sheet with foil and spray with cooking oil.
Peel and cut the potatoes and carrot into 1/2" chunks. Combine in a medium bowl with oil, italian seasoning, chili powder, salt and pepper. Spread out onto prepared cookie sheet. Bake for 25 - 30 minutes or until the bottoms are golden and caramelized. Set aside.
In a medium saucepan, cook bacon over medium heat until crispy. Using a slotted spoon, remove the bacon and place on a plate lined with paper towels. Drain the leftover bacon grease, but do NOT wipe out the pan. Melt the butter in the pan, then add the onion and celery, and season with pepper. Turn the heat down to medium low and cook until the onions are soft and translucent. Turn the heat back to medium and add the apple and cook until the cubes just start to soften. Add the flour and stir until the flour starts to smell nutty and turns a blond color. Slowly pour in the milk and broth while stirring. Bring just to a boil and remove from heat. Stir in the sour cream, cheese, ham, potatoes, carrots and half of the bacon.
Garnish with scallions, cheese and bacon and serve.
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