POTATO BACON SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Potato Bacon Soup image

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.

Provided by Jane Whittaker @janenov46

Categories     Vegetable Soup

Number Of Ingredients 13

6 cup(s) diced potatoes
1 cup(s) diced onions
5 cup(s) chicken stock to cover, or water
2/3 cup(s) diced celery
3 tablespoon(s) celery tops
6 slice(s) bacon, fried crisp, crumbled, reserve some for garnish
1 teaspoon(s) each salt and pepper, or to taste
2 teaspoon(s) dried parsley, plus more to garnish
4 cup(s) whole milk
1 cup(s) heavy cream
- slurry:
4 1/2 tablespoon(s) cornstarch
1/2 cup(s) cold water

Steps:

  • 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.

There are no comments yet!