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Potato Soup

Creamy potato soup with fry bread. This soup goes quickly at my house, so I always double the recipe.
Course Main Course
Cuisine American
Servings 4 people


  • 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.
Keyword fry bread, potato, soup