Creamy potato soup with fry bread. This soup goes quickly at my house, so I always double the recipe.
- 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
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.