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Last fall while visiting my in-laws we had a delicious meal. Potato soup and fry bread!
This was the meal my father-in-law had every Monday night. Monday was the day his mother made bread, so she would fry some of the dough to serve with dinner.
Soup is a great cold weather meal and I’m a sucker for bread. Any kind of bread! This bread isn’t the kind you dip into the soup. It was covered with butter and powered sugar!
Now I don’t make my own bread, but this meal is currently one of my family’s favorites. I just use frozen bread dough instead!
To make the fry bread: Place a loaf of frozen bread dough in a bowl and let rise until doubled in size. Heat vegetable oil in a fry pan (about 1 inch deep). Once oil is hot, pull off a small portion of dough and stretch until thin. Place in hot oil and fry until dough is golden brown on both sides. Spread butter on hot cooked bread and sprinkle with powered sugar!
Keep your potatoes fresh longer by using a potato container. The vegetable cloth from Norwex is perfect for cleaning potatoes before boiling to remove any dirt.
Potato Soup
Ingredients
- 1 lb Bacon cooked crispy and chopped
- 5 tbsp Butter
- 1/4 cup Flour
- 4 cups Milk
- 3 Potatoes boiled, peeled, and cubed
- 5 Green onions sliced thin
- 1 1/2 cups Cheddar cheese shredded
- 1/2 cup Sour cream
- 1 tsp Salt
- 1 tsp Pepper
- 1/4 tsp Cayenne pepper
Instructions
- In Dutch oven, melt butter and whisk in flour. Let brown but not burn.
- Whisk in milk and cook for about 2 minutes.
- Stir in diced potatoes and half the green onions. Bring to boil then reduce to simmer. Simmer for 10-15 minutes.
- Stir in about half the bacon, 1 cup cheese, sour cream, and seasonings. Simmer until cheese is melted and combined into soup. If it's too thick – add more milk.
- Garnish with the remaining bacon, cheese, and green onions.
