Potato Bacon Soup

Jane McMillan-Whittaker Recipe

By Jane McMillan-Whittaker janenov46

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.


Recipe Rating:
 3 Ratings
Serves:
8
Prep Time:
Cook Time:

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

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.