Deb's Simple Potato and Bacon Soup
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- 6-8 large
- yellow bodied potatoes, not baking as they will fall apart. dice into 1/2 inch squares.(be sure to wash well and keep the skins on)
- 1 lb
- bacon, cut up before cooking
- 2 cups
- diced celery, include the center and dice the leaves as well
- 1 medium
- onion diced
- 1 stick
- 2/3 cup
- 64 oz
- chicken broth
- cups of milk
- 1/4 tsp
- 1/2 tsp
- black pepper or to taste
1In a kettle, sauté cut up bacon until brown, don't toss all the grease. Leave at least 2 tablepsoons to sauté the veggies.
2Add Celery and onions to bacon and grease and stir frequently until onions are glassy but not browned.
3Add stick of butter cut up and then the potatoes, continue stirring frequently , don't let the potatoes brown. It takes about 15 minutes for the potatoes to cook.
4Add 1/4 teaspoon allspice and 1/2 teaspoon of black pepper, saute a few more minutes until the potatoes are just tender.
5Stir flour into potato mix and cook gently for about 1 minute stirring continuously. The flour should be evenly distributed throughout the potatoes.
6Add all the broth and continue stirring until thick. Cook about 10 more minutes
7Add enough milk for the consistency you like. You may not need any milk at all if you like your soup thick. I use skim.
8At this point you could also stir in 1 cup of medium cheddar cheese and 1/4 cup parmesan for a cheddar cheese flavor. I would use low salt broth if you are going to add cheese.