Jane McMillan-Whittaker Recipe

Potato Bacon Soup

By Jane McMillan-Whittaker janenov46

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Jane's Story

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.


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
4 1/2 Tbsp
1/2 c
cold water

Directions Step-By-Step

Cook bacon til crispy, drain on paper towels, and crumble.
Saute onion and celery in bacon fat til bacon is translucent.
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.
Simmer potatoes til fork tender, not mushy.
Mix slurry ingredients together, add to simmering potatoes, a little at a time. Use a spatula and not a spoon for this.
Simmer until thickened, add milk, cream, crumbled bacon.
If you want to make this a cheddar cheese soup, now is the time to add 3 cups of shredded extra sharp sheddar.
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