Potato Bacon Soup
1 package of bacon, cut into ½” sized pieces
4 cups cubed potatoes
1 medium carrot, shredded
1 large onion, cut into small pieces
4 cloves of garlic
2 tbsp butter
½ cup sour cream
½ cup sharp cheddar cheese
2 tbsp minced dill (1 tsp if using dried)
4 cups reduced sodium chicken stock
4 cups milk
1 can of Cream of Chicken Soup
Salt and pepper to taste
In a large pot over medium heat begin by frying off the bacon. It helps to have a lid on it for the first few minutes to prevent the bacon from sticking. Cook until the bacon is crispy.
Drain off all but a little bit of the fat and remove the bacon to a separate container to store.
In the same pot that you cooked the bacon in, add the butter and sauté the onions for 3-5 minutes over medium-high heat or until they soften and become translucent. Add the carrots and continue to cook for another 5 minutes, stirring regularly, until everything is soft and most of the moisture has evaporated.
Add in the garlic and heat through for 1 minute.
Pour in the liquids along with the cream of chicken soup, and add the potatoes. Season with salt and pepper, and bring to a simmer.
Let cook for 20-25 minutes, uncovered, or until the potatoes are fully cooked.
Stir in the sour cream, cheddar cheese, cooked bacon, and dill and stir until just combined.
Serve with a garnish of dill, or remove to Tupperware to freeze.