This time of year, living in Wisconsin can feel as if winter will never end. It has been very damp and so cold lately which makes me definitely crave some comfort food. Creamy potato bacon soup definitely fits the bill.
As a matter of fact, this creamy potato bacon soup is my husbands favorite and is requested on a regular basis and it is also fairly easy to make.
Lately, I have been diligently trying to cook most of our meals from scratch. Knowing the ingredients in the food we eat is a huge step to getting well. Granted, this is definitely not the healthiest recipe I have made but it sure beats the socks off processed food in a huge way.
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First, I always start by chopping all my vegetables.
Dice the celery and onion and chop the potatoes into bite size pieces, about ¾ inch.
Next, cut your bacon into 1 inch strips.
In either a large Dutch oven or stock pot, fry your bacon until desired crispness.
Remove the bacon and set off to the side. To the hot bacon grease add diced onion and celery. Cook until vegetables become soft. Add flour and stir until it becomes a wet sand consistency.
Next add milk, chicken stock and potatoes. Bring contents of pot to a boil. Reduce heat and simmer until potatoes become soft.
Return bacon to pot. Add salt and parsley. Finally, mix well and serve.
CREAMY POTATO BACON SOUP
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are a few of our favorites.
Creamy Potato Bacon Soup
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 8
Ingredients:
1 lb. bacon, cut into 1 inch pieces
1 large yellow onion, diced
6 stalks celery, diced
4 cups chicken stock
5 Tbsp. flour
4 cups whole milk
4 large russet potatoes, peeled and diced
1 ½ – 2 tsp salt
Black pepper
2 Tbsp. dried parsley
Directions:
1. Place a large pot over medium heat. Add bacon pieces and cook until crispy. Remove bacon and set aside.
2. To the bacon fat, add diced onion and celery. Cook until soft, approximately 5-6 minutes. Then add the flour and stir for about 30 seconds.
3. Slowly add milk and chicken stock and whisk until there are no lumps.
4. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
5. Add salt, pepper, and also parsley flakes. Stir.
6. Serve with garnish if desired.