Creamy Potato and Bacon Soup
There’s nothing like a delicious, creamy potato soup with thick-cut bacon. Though there are a few steps in this recipe, it’s not an overly-complicated or time-consuming soup to make.
Jump to RecipeWhile this isn’t the only creamy potato soup I enjoy, I really like this one because it’s not especially heavy… as far as cream-based soups go.
This recipe calls for a powdered ham soup base. Chicken bouillon can be substituted, but I highly recommend using the ham base. The kind I use can be found here.
Creamy Potato and Bacon Soup
Course: SoupDifficulty: Moderate4
servings20
minutes25
minutes45
minutesIngredients
3 1/2 cups diced russet potatoes
1/3 cups chopped celery
1/3 cups finely chopped onion
4 strips thick-cut bacon
3 1/3 cups water
2 tablespoons ham soup base
1 teaspoon black pepper
1/2 teaspoon salt (optional)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups whole milk
Directions
- Cut bacon into bite-sized pieces. Fry until cooked but not crispy. Set aside.
- Put water and potatoes in medium-sized stock pot and cook over high heat.
- In a separate sauce pan, melt butter and add celery and onions. Sauté until onions are translucent but not browned.
- Sprinkle in flour and stir very thoroughly. Then cook for a full minute, undisturbed.
- Gradually add milk to sauce pan, one splash at a time, whisking constantly. Allow mixture to thicken up before adding more milk. Repeat this until you have added 2 cups of milk, then turn to very low heat.
- While potatoes are cooking in the water, add soup base, pepper, salt (optional), and ham soup base to the stock pot. Stir and continue to cook.
- Once potatoes are tender, pour creamy mixture into stock pot and scrape sauce pan clean with rubber spatula. Stir thoroughly.
- Cook on medium heat for 5 more minutes, and serve. Garnish with fresh or dried chives (optional).
