Cheesy Potato Soup w/Bacon
There are two foods I never ever buy at the grocery store: milk + cheese. Simply said, it’s because I’m lactose intolerant.
But being in Amsterdam and surrounded by cheese and potatoes has made me crave… well… cheese and potatoes. So I found this potato soup through Gimme Some Oven to curb the craving.
It was too good to put down, and even though this makes 6-8 servings, I could’ve easily eaten the whole pot of soup myself, but sadly, I had to share it… GRRR.
In the world of Sarah & Mike, 6-8 servings equaled to 2 servings. #nomnomnom
This soup was good every step of the way. The above picture is before I added the Greek yogurt & cheddar cheese, and frankly, I could’ve left it like this. I would’ve had the soup be made of just milk + chicken stock (without the cheese and Greek yogurt) and immersion blended some of the potatoes to add a creamy consistency. It tasted fantastic as is.
But of course, I followed the recipe, and once I added the cheese, my non-cheese friendly tongue thought it was too cheesy! But of course, to the average lactose tolerant person (like my husband), this will be just the right amount of cheesiness. There’s a lot of to be said about cheese.
To counteract the cheese, I loaded my soup with broccoli and fresh ground pepper, but like Ali said, this soup is so versatile. It’s really a delicious base that you can mix up quite easily.
It was a pretty quick recipe too, which involved dicing the ingredients up and throwing them in the pot (in a certain order, of course).
Dicing up vegetables is pretty fun when you have a bad a$$ knife from Japan, which is the one of the engagement gifts I got from my high school friends. They picked it up in Japan when one of their mutual friends from college got married in Japan. How cool!
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