Potato soup is one of the easiest soups to make, its also so filling and perfect for any season.
When I first started cooking, I learned to make potato soup from an old Amish cookbook. Since then, I’ve tweaked it a bit to my own liking, and tried new or different meats in it. But one things for sure it’s always been a hit with others!
This recipe is so delicious and creamy, you are going to find yourself wanting to make it again and again!
So here’s what you will need:
- 2 cloves garlic – minced
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onion
- 7 cups potatoes – evenly cubed
- 64 oz chicken broth
- 1 cup flour
- 1 1/2 cup whole milk
- 8 oz block white sharp cheddar cheese – grated
- green onions
- 6 – 8 slices bacon
- salt & pepper to taste
Here’s what to do:
In a large stockpot fry up your bacon and set to the side leaving any grease in the pot.
Next you will add in your garlic, onion, celery, and carrots, salt and pepper. You will cook the veggies until they have softened and onions are translucent.
Then you will add in your potatoes and chicken broth and bring to a boil, stirring occasionally so no burning on the bottom happens. Boil the veggies until the potatoes are able to be pierced and mashed with a fork. You don’t want to mash the potatoes, but as the soup cooks the potatoes will mash themselves a bit and help create that creamy texture you want.
While the potatoes are boiling, you can mix together your flour and milk. I like to use a giant measuring cup filling it with the flour on bottom and milk on top. Whisk together mixture so there are no lumps or dry flour clumped anywhere, usually on the bottom.
Once the soup is done boiling and you have turned it to low heat, you can slowly add in the milk mixture being sure to stir the soup so it does not burn or curdle. This milk mixture will allow the soup to thicken and get creamy, be patient as this does take a moment.
If it does not thicken up within a few minutes, you can turn the heat up, while stirring to get it to the desired thickness.
Once thickened, you can add in your cheese, green onion and bacon bits. Let the cheese to melt and serve!
This soup is super filling and so so tasty! You won’t be able to get enough of it! Take it from me who is eating a big bowl of it as I type this up! Yum!
[lt_recipe name=”Creamy Potato and Bacon Soup” prep_time=”10M” cook_time=”30M” total_time=”40M” difficulty=”Easy” print=”yes” ingredients=”2 garlic cloves – minced;1/2 cup carrots;1/2 cup celery ;1/2 cup onion;7 cups potatoes – cubed;64 oz chicken broth;1 cup flour;1 1/2 cups whole milk;8 oz block white sharp cheddar cheese – shredded;6-8 slices bacon;salt & pepper to taste” ]In a large stockpot fry up the bacon and set aside leaving drippings in the pot. ;Next, add in garlic, carrots, celery, and onions and saute until tender and onions are translucent. ;Add in the potatoes and chicken broth and bring to a boil. Boil for about 10 – 12 minutes or until the potatoes are easily pierced with a fork. ;While the soup is boiling, mix together your milk and flour in a measuring cup or small bowl being sure to whisk out any clumps or dried flour. ;Once the potatoes are done, reduce heat and pour in the milk mixture being sure to stir. Allow a few minutes for the soup to thicken. ;Once thickened, add in your cheese, bacon, and green onions. [/lt_recipe]
