Author Notes
Cheese. Beef. Potatoes. Bacon. Jalapenos. What more would you want out of a potato soup??? —mtlabor
Ingredients
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8 ounces
cheddar cheese, shredded
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1/4 cup
flour
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5
Yukon Gold potatoes, diced
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1 tablespoon
butter
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2
carrots, peeled and diced
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1
onion, diced
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salt and pepper to taste
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1/2 teaspoon
garlic powder
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1 teaspoon
onion powder
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1 pound
ground beef
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3 cups
chicken broth
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1
can of beer
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1 teaspoon
parsley
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1 & 1/2 cups
milk
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1/2 cup
heavy cream
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1/4 cup
sour cream
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1/4 cup
jarred jalapenos, chopped
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1-2 tablespoons
liquid from jalapenos
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5
strips bacon, cooked until crispy and chopped
Directions
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In a medium bowl, toss the shredded cheese with the flour and set aside.
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Bring a large pot of water to a boil and add potatoes. Salt well and simmer until soft, about 8-10 minutes (Yukon Golds are pretty soft for a potato to begin with so it shouldn't take long). Drain pot to remove water and return potatoes.
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In a large skillet, melt butter under medium high heat. Add the carrots, onion, salt and pepper, garlic powder, and onion powder. Cook until vegetables have started to soften, about 5 minutes or so. Add the ground beef and cook until browned. Strain any fat, if needed. Pour mixture in pot with potatoes.
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Add in chicken broth, beer, and parsley and bring heat to about medium. Simmer for about 5 minutes. Add milk and heavy cream. Simmer for another 3-5 minutes, and be careful not to let soup come to a boil. Turn off the heat and stir in cheese until it is all melted. Stir in sour cream and jalapeno juice. Season with salt and pepper, if needed.
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Ladle soup into deep bowls and top with chopped jalapenos and chopped bacon.
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