Description
This Creamy Bacon Potato Soup came together on one of those long days when everyone in the house needed something warm and filling. It’s rich and simple, the kind of soup that somehow tastes even better with thick slices of bread on the side.
Ingredients
Units
Scale
- 8 large potatoes or 12 small potatoes, peeled and cut into cubes (Russet)
- 4 cups - 1 litre chicken stock
- 1 lb thick cut bacon, chopped
- 1 medium onion, thinly sliced
- 5 celery stalks, thinly sliced
- 1 cup half-and-half milk
- 1/2 tsp black pepper, plus extra to taste
- Optional: shredded cheddar cheese for serving
Instructions
- Add the 8 large potatoes and 1 litre of chicken stock to a large pot.
- Bring to a boil over medium-high heat, then lower the heat and simmer for about 20 to 25 minutes until the potatoes are very soft and starting to break apart.
- While the potatoes cook, place the 1 lb chopped thick-cut bacon into a large frying pan over medium heat.
- Cook for about 6 to 8 minutes until the bacon starts crisping around the edges.
- Add 1 medium thinly sliced onion and 5 thinly sliced celery stalks to the bacon.
- Cook for another 8 to 10 minutes, stirring now and then, until the onion and celery soften nicely. If the pan looks dry, add a tiny splash of oil or butter.
- Once the potatoes are soft, lightly mash some of them directly in the pot using a potato masher or wooden spoon. Don’t completely puree the soup. A few chunks make it taste more homemade.
- You can spoon off a little grease before adding the onion and celery if preferred, but that’s up to you.
- Stir the bacon mixture into the potatoes and stock.
- Add 1 cup of half-and-half milk and 1/2 tsp black pepper. Let everything simmer together for another 5 to 10 minutes until thickened slightly and heated through.
- Taste and adjust the seasoning if needed. Depending on how salty your bacon and stock are, you may not need extra salt at all.
- Ladle into bowls and serve warm with shredded cheddar cheese if you like.
- Enjoy some focaccia bread on the side, and know that it will disappear pretty fast.
Notes
Prepared, tried, and tested by Corlea
