Real Recipes From Real Home Cooks ®

ellen's outstanding bacon-potato soup

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Wanted something good for lunch today so I looked over the larder. Had four small potatoes, some onion and garlic, bacon, other odds and ends, so I concocted this yummy potato soup. 03-12-15

(1 rating)
yield 2 -4
prep time 30 Min
method Stove Top

Ingredients For ellen's outstanding bacon-potato soup

  • 4 sm
    yukon gold potatoes, diced
  • 6 slice
    bacon, cooked and crumbled
  • 1/4 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1/4 c
    chicken broth
  • 1-1/2 c
    half and half
  • salt and pepper to taste
  • 2 slice
    american cheese
  • fresh chopped chives for garnish

How To Make ellen's outstanding bacon-potato soup

  • 1
    Cook diced potatoes in small amount of boiling salted water for 10 minutes until tender; drain and set aside.
  • 2
    In a large skillet cook bacon until crisp; remove to paper towels. DO NOT DRAIN GREASE.
  • 3
    Saute chopped onion in the bacon grease over low heat until translucent; then add the minced garlic, stirring, until you have smelled the garlic for 30 seconds. Remove from heat.
  • 4
    In a medium-sized saucepan melt the butter over low-medium heat and stir in the flour until it forms a paste. Slowly add the chicken broth and half and half, stirring constantly until it begins to thicken. If it gets too thick, add a little more broth.
  • 5
    When mixture reaches desired consistency, add the potatoes, onion-garlic mixture, crumbled bacon (all but two slices), salt and pepper to taste, and the cheese slices. Stir until cheese is melted and fully incorporated into the soup.
  • 6
    Ladle into individual soup bowls, top with remaining crumbled bacon and chives.