Old Fashion Potato Soup
Smokey bacon and tender chunks of potatoes in a rich creamy broth make this soup irresistible on a cold winter night.
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.