Potato Soup

Creamy potato soup with fry bread. This soup goes quickly at my house, so I
always double the recipe.

Servings: 4 people

Author:

Main Course

American

soup potato fry bread

Instructions

1 In Dutch oven, melt butter and whisk in flour. Let brown but not burn.
2 Whisk in milk and cook for about 2 minutes.
3 Stir in diced potatoes and half the green onions. Bring to boil then reduce to
simmer. Simmer for 10-15 minutes.
4 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.
5 Garnish with the remaining bacon, cheese, and green onions.