Other Main Dishes
Deb's Simple Potato and Bacon Soup
Featured Pinch Tips Video
Family Tested & Approved
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)
bacon, cut up before cooking
diced celery, include the center and dice the leaves as well
black pepper or to taste
In a kettle, sauté cut up bacon until brown, don't toss all the grease. Leave at least 2 tablepsoons to sauté the veggies.
Add Celery and onions to bacon and grease and stir frequently until onions are glassy but not browned.
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.
Add 1/4 teaspoon allspice and 1/2 teaspoon of black pepper, saute a few more minutes until the potatoes are just tender.
Stir flour into potato mix and cook gently for about 1 minute stirring continuously. The flour should be evenly distributed throughout the potatoes.
Add all the broth and continue stirring until thick. Cook about 10 more minutes
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.
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.