This is my absolute favorite potato soup recipe….it’s creamy, cheesy and so simple to make. I hope you and your family will enjoy this
as much as my family has!
Dice veggies
Cook bacon on medium-high heat in a skillet…once bacon is finished, place on a plate covered
with paper towels to drain. Leave renderings in skillet.
Saute veggies in bacon renderings and add add flour to make a paste.
Add broth and whisk well, then add milk.
Add diced potatoes
Simmer on reduced heat for 20 mins until potatoes are tender.
Add shredded cheddar cheese.
Stir well
Garnish with green onions, bacon, cheese, salt and pepper.
Baked Potato Soup
½ lb bacon
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
3 tbsp all purpose flour
2 cups canned chicken broth
2 cups milk
10-12 russet potatoes peeled and diced
1 cup shredded sharp cheddar cheese
Garnish- chopped green onions, additional cheese and crumbled bacon
Fry bacon in a skillet, place on paper towel to drain and preserve 2 tbsp of bacon grease in skillet. Add celery, carrot, and onion and sauté until they soften (5 mins). Add flour and stir. Whisk in broth and milk. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 mins. Add cheese and stir. Season as desired with salt and pepper. Add garnish as desired.
For a printable version of this recipe click here.
Blessings,
Janelle Nehrenz
Comfy in the Kitchen