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