Chop the potatoes, and set aside.
1
Chop the onion, carrots, and celery. Set aside.
2
Add the chopped bacon and cook on medium-high heat.
3
Remove bacon, and add the carrots, celery, and onions to pan. Cook several minutes.
4
Add minced garlic and flour. Stir for a minute or two. Then add the broth and milk, and bring to a boil.
5
Add chopped potatoes and cook until fork tender. Add salt and pepper.
6
Meanwhile, shred the cheddar cheese.
7
After potatoes are soft, add cheese and sour cream and stir until melted. Check seasonings.
8
(Optional step!) Use an immersion blender for just a few seconds to thicken.
9
Add bacon back to pot and stir.
10
Spoon soup into a bowl and EAT! πŸ₯°
11
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