Pimento Cheese Potato Soup
Servings: 6 -8 servings
Ingredients
- 3 lb russet potatoes
- 6 slices bacon
- 1 Tb coconut oil
- 1 c diced onion
- ¼ c all-purpose flour
- 4 c chicken broth
- 1 c heavy cream
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 Tb parsley
- 10 oz Wisconsin sharp cheddar cheese or extra sharp
- 4 oz pimentos 1 jar, drained
Instructions
- To begin, peel and cut 3 pounds of russet potatoes into 1 inch pieces. Set them aside for now.
- Cut 6 slices of bacon into half inch slices. In a Dutch oven, melt 1 tablespoon of coconut oil over medium heat. Add in the bacon and let it begin cooking.
- When the bacon is golden and crispy, scoop it out with a slotted spoon and set it on a plate that is lined with paper towels. Set that aside for later.
- Toss the diced onion into the pot and cook it in the drippings over medium low heat. Cook these for about 5 minutes or until the onions are golden and caramelized.
- Sprinkle in the flour and whisk it together.
- Pour in the chicken broth and heavy cream. Stir it all together.
- Add in the potatoes.
- Sprinkle in the sea salt, black pepper, and the parsley. Stir it all together and let this cook over medium heat until it begins to gently boil. Cover and reduce the heat to a medium low and let it simmer until the potatoes are just fork tender, about 20-25 minutes. Give it an occasional stir while it cooks.
- While the soup cooks, grate the sharp cheddar cheese.
- When the potatoes are tender, add in the drained pimentos.
- Then sprinkle in all but about 2/3 cup of the shredded cheese. Stir it in until it melts right in to the soup.
- Serve the soup with the reserved cheese and the cooked bacon. Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/pimento-cheese-potato-soup-2/Nutrition
Serving: 1c | Calories: 502kcal | Carbohydrates: 45g | Protein: 18g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1014mg | Fiber: 4g | Sugar: 5g
