mom's potato soup
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A simple creamy soup with extra flavor using pantry ingredients. This soup can easily be made vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. Use butter instead of bacon grease to saute the mirepoix.
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yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For mom's potato soup
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6 slicebacon
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3 Tbspbacon grease or butter
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2 stalkcelery, chopped small
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1carrot, chopped small
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1 mdyellow onion, minced
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4 clovegarlic, minced
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1/4 call purpose flour
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2 cchicken broth, warmed
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2 cmilk, warmed
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1 1/2 lbpotatoes, any variety, cubed (5-6 med potatoes)
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1 cshredded cheddar
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1 tspsalt
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1/2 tsppepper
How To Make mom's potato soup
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1Cook the bacon over medium heat until crisp. Remove from pan to cool.
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2To the reserved bacon grease, add the celery, carrot, onion, and garlic. Saute over medium heat, stirring frequently, until soft. Chop the bacon while the vegetables are cooking.
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3Add the flour. Stir into the vegetables and cook over medium heat, stirring very frequently, until the flour smells a bit nutty and the mixture just begins to turn light brown.
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4Stir in the warm chicken broth, then the milk. Add the diced potatoes and the chopped bacon. Cover and cook over medium to low heat, stirring frequently, until potatoes are soft, about 10-15 minutes.
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5When potatoes are soft, stir in cheddar cheese and turn off the heat. Add salt and pepper to taste.
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6Serve with extra crumbled bacon, more shredded cheese, or chives. This also goes nicely with a slice of crusty bread.
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