Southwest Cheesy Potato Soup
French Bread with Green Onion Butter
Ingredients
- 10 slices bacon, chopped
- 2 (26-oz) pkg frozen diced potatoes O'Brien
- 2 (32-oz) cartons chicken broth
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Monterey Jack cheese, divided
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp; drain, reserving drippings in pot. Add potatoes to hot drippings; cook, stirring, 3 minutes.
- Add broth and cumin; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Mash with a potato masher to desired consistency.
- Stir in sour cream and 1 cup cheese; cook 1 minute. Top each serving with remaining cheese and bacon.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ½ cup butter, softened
- 2 green onions, minced
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack until crisp.
- Meanwhile, stir together butter and onions; serve with hot bread.
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