Creamy Potato Bacon Soup
Creamy Potato Bacon Soup is a hug in a bowl. This hearty soup makes an excellent dinner!
Ingredients
- 2 cups bacon ends lardon, or chopped bacon
- 3 cups chopped carrots
- 3 cups chopped celery
- 1 medium onion chopped
- 4 red skin potatoes
- 4 cups whole milk
- 2 tablespoons chicken Better Than Bouillion
- ¼ cup cold water
- 2 tablespoons cornstarch
Instructions
- Fry 2 cups bacon ends in a soup pot, remove bacon once it's cooked but still flexible, but leave all the bacon grease.
- Meanwhile, chop and measure 3 cups chopped carrots and 3 cups chopped celery, and chop 1 medium onion. Fry in reserved bacon fat until tender-crisp. If the veggies are done before the potatoes, remove from heat.
- Peel and chop 4 red skin potatoes into 1/2" - 3/4" cubes. Place the potatoes in a pot and bring to a boil.
- The potatoes are done when they are fork-tender. If the veggies are done, add 3 cups of potato water to the soup pot, if they are not done, reserve 3 cups of water then drain the potatoes and set aside until the carrots, celery, and onion are done. Add potatoes to the soup pot.
- Return bacon to the pot, add 4 cups whole milk and 2 tablespoons chicken Better Than Bouillion.
- Bring the soup to a low boil. Meanwhile, make a slurry with ¼ cup cold water and 2 tablespoons cornstarch. Once the soup is boiling, pour the cornstarch slurry into the pot and wait a few moments for the soup to thicken.
- Garnish with shredded cheese, fresh parsley or green onions, and even more bacon!
Notes
Storage:
This soup keeps wonderfully in the fridge for up to 4 days, simply reheat in a pot over medium-low heat when ready to serve.