Jane's StoryYou 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.
chicken stock to cover, or water
bacon, fried crisp, crumbled, reserve some for garnish
each salt and pepper, or to taste
dried parsley, plus more to garnish
4 1/2 Tbsp
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.