It’s fall. Soup weather. Stew Weather. Apple pie weather. Mmmmmm, all of those posts coming up this week. As it happens, my husband pointed out that we had over-purchased milk this week, meaning I needed to find ways to use extra. His suggestion was, “How about a nice batch of potato soup?”

I could have made the old standard, but went out looking for something that might give me soup a little extra oomph. I found a good recipe on Taste of Home that provided the base. The best part of the soup were the homemade sourdough croutons I made to add to the top. I see these taking on a recipe life of their own in the future.

INGREDIENTS:

6 strips bacon, diced
3 cups cubed and peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz.) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Monterey Jack/Cheddar cheese (you can also use Velveeta, Colby, etc.)

INSTRUCTIONS:

In a large pan, cook bacon over medium heat until crisp, stirring occasionally; drain off the drippings. Add vegetables, seasonings and chicken broth; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-15 minutes.

Mix flour and milk with a whisk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.

Serve topped with Sourdough Croutons.