Deb's Simple Potato and Bacon Soup

Deb Lund

By
@luv2cookDeb

Always a hit on a cold winter night. My family loves potato soup and I have tried many recipes but this is by far the tastiest and the easiest. Its serves 4-6 if it is your main meal, more if used as an appetizer.


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Rating:

Serves:

4-6

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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
butter
2/3 cup
flour
64 oz
chicken broth
1+
cups of milk
1/4 tsp
allspice
1/2 tsp
black pepper or to taste

Directions Step-By-Step

1
In a kettle, sauté cut up bacon until brown, don't toss all the grease. Leave at least 2 tablepsoons to sauté the veggies.
2
Add Celery and onions to bacon and grease and stir frequently until onions are glassy but not browned.
3
Add 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.
4
Add 1/4 teaspoon allspice and 1/2 teaspoon of black pepper, saute a few more minutes until the potatoes are just tender.
5
Stir flour into potato mix and cook gently for about 1 minute stirring continuously. The flour should be evenly distributed throughout the potatoes.
6
Add all the broth and continue stirring until thick. Cook about 10 more minutes
7
Add enough milk for the consistency you like. You may not need any milk at all if you like your soup thick. I use skim.
8
At 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.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #creamy, #cozy, #bacon