Potato Soup with Cheese, Bacon, and Sausage

Creamy, cheesy, savory: its the perfect comfort food for a cold, chilly night!


For the Soup:

For the Rue: 


For the Soup:

  1. Cook sausage and bacon, cut up bacon, then set aside.
  2. Dice onion and sauté in 1-2 Tbsp. of bacon and sausage grease.
  3. Peel and dice potatoes.
  4. Place potatoes, bacon, sausage, onions, paprika, bay leaves and salt and pepper in slow cooker or pot on stove.  Pour in stock.
  5. *If using a slow cooker, cook on medium for 6-8 hours, or high for 4-5 hours.  If cooking on stovetop, cook until potatoes are tender ~ 30 minutes.  I use the slow cooker to develop flavors.

For the Rue:

  1. Around 15-20 minutes prior to serving. melt butter in frying pan.
  2. Add flour and whisk until mixture is completely combined.
  3. Cook 1 minute.
  4. Gradually add in evaporated milk, stirring constantly until completely smooth.
  5. Allow mixture to continue to cook until it reaches a simmer, and thickens.  (It will be quite thick.)

Finishing the Soup:

  1. Add rue to soup, and stir in.
  2. Then stir in sour cream and cheese.
  3. Once all ingredients are combined, use a potato masher and mash ingredients to desired consistency.  (This is optional and mainly affects the potatoes, but also assists to thicken the soup.)
  4. Garnish with cheese and enjoy.