Potato soup
Rich and creamy potato soup that will warm the belly and tickle the tastebuds.
Servings 4
Ingredients
- 4 slices bacon chopped
- ½ cup celery diced
- 1 cup carrots diced
- ½ large onion diced
- 1 bay leaf
- 7 cups potatoes cubed
- 6 cups chicken broth
- 1 ½ tsp salt
- ½ tsp pepper
- 1 cup cream
- 1 cup milk
- shredded cheddar cheese optional topping
Instructions
- In a stockpot, cook chopped bacon over medium heat until crisp. Remove from pan and set aside. Leave about 2 T. of bacon drippings in the pot.
- Add celery, carrots, and onions and saute for about 5-7 minutes until crisp-tender.
- Add chicken broth, potatoes, salt, pepper, and bay leaf.
- Boil for about 10-15 minutes until potatoes are fork-tender.
- Add cream and milk and stir to combine.
- At this point you may mash part of the potatoes to thicken the soup a bit. I prefer to leave some chunkiness to the soup so I don't mash completely, but it's up to your preference.
- Simmer for about 5 more minutes until soup is thickened and hot.
- Top with reserved bacon and shredded cheddar cheese if desired.