Potato Bacon Soup

Eddie Szczerba


Bacon and potatoes,how could you not love that combination!! :)

pinch tips: How to Quarter a Chicken



12-maybe more!


45 Min


40 Min


Stove Top


8 large
potatoes, bakers,peeled and cubed
1 medium
3 clove
2 medium
bay leaves, dried
5 c
chicken broth,or enough to cover the potatoes
1 c
heavy cream
3 Tbsp
parsley, italian,chopped(fresh if you can)
1 Tbsp
tarragon,chopped(fresh if you can)
1 lb
bacon,cooked crispy(reserve 1/4 cup of bacon fat)
1/4 c
all purpose flour
3 Tbsp
1 pinch
salt and pepper,or to taste
2 Tbsp
chives,for garnish,optional
4 oz
cheddar cheese, shredded for garnish,optional
3 stalk(s)

Directions Step-By-Step

Begin by cooking the diced bacon in your soup pot then removing the bacon to paper towels to drain the excess fat. Leave 1/4 cup of fat in the pot.
Add the onions and garlic,saute until just golden brown,add the potatoes and celery,toss to coat evenly. Saute for 5-10 minutes more,add the bay leaves,salt and pepper. Cover with the chicken broth.
While the potatoes are cooking,in a separate pan melt the butter and whisk in the flour to create a roux,add the heavy cream,cook on low for 2-3 minutes.
Add the cream mixture to the potatoes and stir in well. Continue to cook on medium/low for 20-25 minutes. When the soup is done remove from heat and ladle about half into your food processor and blend until smooth. You should remove the bay leaves before doing this step! Combine the two together and add the crispy bacon. Serve immediately with some crispy crumbled bacon as a garnish or perhaps some fresh chopped dill,enjoy!! :)

About this Recipe

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: American
Other Tags: For Kids, Heirloom
Hashtag: #comfort-food