Dutch Oven Potato and Bacon Soup
Recipe type: Lunch/Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Whether you have leftover baked potatoes from the night before or you make them specifically to include in this recipe, you can’t go wrong.
  • 12 bacon slices
  • ⅔ cup butter
  • ⅔ cup all-purpose flour
  • 6 cups milk
  • 4 large baked potatoes, cubed
  • Tortilla chips
  • 3 green onions, chopped
  • 1 ½ cups shredded cheddar cheese
  • 1 cup plain yogurt
  • 1 tsp. black pepper
  • Salt, to taste
  1. Cook bacon on your grill or over a campfire in a skillet. Cook over medium heat until browned. Then drain, chop into cubes, and set bacon aside for later.
  2. In a Dutch oven, melt the butter over medium heat. Mix in flour until smooth. Stir in milk, until thickened. Stir in potatoes and onions. Bring to a boil, stirring periodically.
  3. Let it simmer for 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper.
  4. Continue cooking, stirring frequently, until cheese is melted.
Recipe by 50 Campfires at https://50campfires.com/6-winter-soups-and-stews-to-keep-you-warm/