Southwestern Spud Soup with Bacon
Author: Anita
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 8 slices bacon chopped
  • 2 cloves garlic minced
  • 1 cup diced onion
  • 2 tablespoons flour
  • 2 14.5 oz cans low sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups mashed potatoes
  • 1½ cups sharp cheddar cheese shredded and divided
  • ½ cup buttermilk
  • ½ cup sour cream plus extra for garnish
  • ½ cup diced mild green chiles
  • ½ tsp ground cumin
  1. Fry bacon until crisp in a large pot. Remove bacon and set aside, leaving the bacon fat in the pot.
  2. Reduce heat to medium low and cook the onion in the fat until tender, about 5-7 minutes.
  3. Add garlic and flour, cook 1 minute while stirring. Stir in chicken broth, bring to a boil over medium high heat then simmer for 5 minutes.
  4. Stir in mashed potatoes, green chiles, and cumin, and simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil. Add salt and pepper, as needed, to taste.
  5. Remove from heat and stir in 1 cup cheese, half of the bacon and ½ cup sour cream.
  6. Garnish with a dollop of sour cream, remaining bacon, remaining cheese, and serve hot.
Recipe by Denver Green Chili at