🔥 Chuckwagon Cowboy Potato & Bacon SoupServes: 6–8Prep Time: 15 minutes Cook Time: 45 minutes

🔥 Chuckwagon Cowboy Potato & Bacon Soup

Serves: 6–8Prep Time: 15 minutes Cook Time: 45 minutes

🥔 Ingredients

• 6 slices thick-cut bacon, chopped

• 1 lb diced potatoes (Yukon gold or russet)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, chopped

• 4 cups chicken broth

• 1 cup milk or heavy cream

• 1 cup shredded cheddar cheese

• 1 tbsp butter

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: chopped green onions or parsley for garnish

🍳 Instructions

1. Cook the Bacon:In a large cast-iron pot, cook bacon over medium heat until crisp. Remove and set aside, leaving about 2 tablespoons of bacon grease.

2. Sauté Vegetables:Add onion, garlic, carrots, and celery to the pot. Cook until tender and fragrant.

3. Add Potatoes & Broth:Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 20 minutes).

4. Thicken the Soup:Mash a few potatoes in the pot to naturally thicken the soup. Stir in butter, milk (or cream), and cheese until melted and creamy.

5. Season & Serve:Add salt, pepper, and smoked paprika. Stir well and top with crispy bacon and fresh green onions.

🌾 Chuckwagon Tip

Cowboys often thickened this soup with biscuit dough or flour paste in camp—if you like it heartier, stir in a tablespoon of flour while cooking the veggies for that old-time texture!