Every so often I come across a recipe that sounds like will be quite good. I add few of my tried and true tweaks and I end up with a truly phenomenal recipe. This potato soup is a classic old fashioned potato soup with the addition of smokey, crisp bacon which adds loads of flavor and a lovely contrast of textures to this rich and creamy soup. Not only is it absolutely delicious but it’s quite easy to make from scratch using wholesome, everyday ingredients. If you have any leftover carrots and celery from Thanksgiving that need using up this is the perfect recipe to use them.
Cook bacon in a large dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside. Leave the bacon grease behind in the pot.
Add chopped onion, sliced carrots, and sliced celery to the bacon grease in the pot. That bacon grease is going to add loads of smokey bacon flavor to the soup.
Sauté the vegetables until they are crisp tender, about 10 minutes, stirring frequently.
Add the minced garlic to the pot and cook until fragrant, about 1 minute.
Add the flour to the pan and cook for 3-4 minutes, stirring constantly until lightly toasted. You don’t want to brown it, just cook off the raw flour taste.
Add the chicken broth, diced potatoes, salt, pepper, thyme and the bay leaf to the pot.
Increase heat and bring soup to a boil. Cook until potatoes soften but are not falling apart, about 15 minutes.
Fish out bay leaf and discard.
Stir in milk, stirring constantly as you add it to the pot.
Bring soup to a simmer, then reduce heat to maintain a low simmer, stirring occasionally, and cook until soup thickens, about 15 minutes.
Stir in half the shedded cheddar cheese and half the cooked bacon.
Stir until the cheese is completely melted into the soup.
To serve, top each bowl with some of the reserved shredded cheese, reserved crumbled bacon and garnish with either chopped fresh chives or fresh green onions.
Would you look at that soup?!?! Rich and creamy, with tender chunks of carrots, celery and potatoes, all topped with melty cheese and crisp bacon bits that give this soup a lovely crunch. Oh my goodness this soup is delicious!!! You must give this recipe a try, it’s guaranteed to please!
Old Fashion Potato Soup
Equipment
- large heavy bottom pot
Ingredients
- ⅓ lb bacon, cut into 1 inch pieces
- 1 cup yellow onion, chopped
- 4 large carrots, peeled and sliced
- 4 stalks celery, sliced
- 6 cloves garlic, minced
- ½ cup flour
- 3 lbs russet potatoes, peeled and cut into 1 inch cubes
- 6 cups chicken broth
- 1 tsp Kosher salt
- 1 tsp black pepper
- ½ tsp thyme
- 1 bay leaf
- 2 cups whole milk
- 1 cup sharp cheddar cheese, grated
- chopped chives or green onions, for garnish
Instructions
- Cook bacon in a large dutch oven over medium heat until crisp. Remove with a slotted spoon and transfer to a paper towel lined plate.
- Add chopped onion, sliced carrots, and sliced celery to the bacon grease in the pan. Sauté vegetables until crisp tender, about 10 minutes, stirring frequently.
- Add minced garlic to the pot and cook until fragrant, about 1 minute.
- Add flour to the pan and cook for 3-4 minutes, stirring constantly until lightly toasted.
- Add diced potatoes, chicken broth, salt, pepper, thyme and bay leaf to the pot.
- Increase heat and bring to a boil. Cook until potatoes are soft but not falling apart, about 15 minutes.
- Fish out bay leaf and discard.
- Stir in milk stirring constantly. Bring to a simmer stirring occasionally and cook until soup thickens, about 15 minutes.
- Stir in half the shedded cheddar cheese and half the bacon. Stir until cheese is melted into the soup.
- To serve, top each bowl with some shredded cheese, crumbled bacon and garnish with chives.
Did You Make This?
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