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Creamy Potato Soup with Bacon




Source of Recipe


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List of Ingredients






6 slices thick cut bacon diced
1 small yellow onion diced
3 stalks of celery diced
2 carrots peeled and diced
2 cloves garlic minced
1/3 cup all purpose flour
2 cups chicken stock
2 pounds russet potatoes peeled and diced
2 cups whole milk
salt and pepper to taste
shredded cheddar cheese for topping
diced scallions for topping
bacon pieces for topping



Recipe



In a large heavy bottomed stock pot, cook the bacon until just crispy.

Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft. About 5 to 7 minutes.

Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.

Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.

Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!