Jane Whittaker Recipe

Potato Bacon Soup

By Jane Whittaker janenov46


Rating:
Serves:
8
Prep Time:
Cook Time:
Comments:

You can make this with water for those with dietary restrictions.
This is an old fashioned soup, but it doesn't require a lot of time to simmer.
The bacon makes it specially yummy, you could add 3 cups of shredded cheddar,and make it a cheese potato soup.

Ingredients

6 c
diced potatoes
1 c
diced onions
5 c
chicken stock to cover, or water
2/3 c
diced celery
3 Tbsp
celery tops
6 slice
bacon, fried crisp, crumbled, reserve some for garnish
1 tsp
each salt and pepper, or to taste
2 tsp
dried parsley, plus more to garnish
4 c
whole milk
1 c
heavy cream
slurry:
4 1/2 Tbsp
cornstarch
1/2 c
cold water

Directions Step-By-Step

1
Cook bacon til crispy, drain on paper towels, and crumble.
2
Saute onion and celery in bacon fat til bacon is translucent.
3
Dice potatoes and cover with water or chicken stock. Add sauted onions, celery, (make sure you add some of that bacon fat too)celery tops, seasonings.
4
Simmer potatoes til fork tender, not mushy.
5
Mix slurry ingredients together, add to simmering potatoes, a little at a time. Use a spatula and not a spoon for this.
6
Simmer until thickened, add milk, cream, crumbled bacon.
7
If you want to make this a cheddar cheese soup, now is the time to add 3 cups of shredded extra sharp sheddar.
8
Adjust seasonings at this time, ladle into soup crocks and garnish with parsley and some bacon.

About this Recipe

Course/Dish: Vegetable Soup
Collection: Bring on the Bacon!
Other Tag: Quick & Easy

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21 Comments

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Jane Whittaker janenov46
Sep 25, 2012
OMG Jan that is what we say around here LOL! If it tastes good spit it out.
My BF loves meat, bacon and sausage both. Steak for him is the best dinner. I temper it with watching the rest of his diet, weighing portions, having good healthy smnacks around, but he is a meat eater, have to work with that. Trying to choose less fatty meats and keeping the portions in bounds.
I love carbs and cannot give them up, and found a program that works with that, cavaet there is the portion size.
user
Jan Bartholome 2HandsForHim
Sep 25, 2012
You're right! I have to be careful of salt, too. Unfortunately, bacon is also on my no-no list, so I'll have to work around the bacon and bacon fat in your recipe (SOB!) I know it won't taste as good, but the rule of dealing with my newly diagnosed condition (interstitial cystitis) seems to be, "If it tastes good, spit it out!" I can't live with that, so I'm finding new and different ways to make bland food taste good. It's a challenge! But potatoes are one thing that IC tolerates well, I just have to be careful what I put with them.
user
Jane Whittaker janenov46
Sep 25, 2012
Thanks jon!
making your own soup is not only cheaper, you can control the sodium as well.
user
Jan Bartholome 2HandsForHim
Sep 25, 2012
Thanks, Jane, for a great-sounding potato soup recipe that doesn't use canned soup like so many of the others (including the one that won the Blue Ribbon today!) I can't eat canned soup any more because of the preservatives, and so many recipes (including some of MY faves!) use them! As soon as California cools off a little (like, we get a few days that don't go into the 90's) I'm going to try this one!