Creamy, cheesy, perfectly potato-y soup, rich in flavor and simple as can be, this is the soul-warming pot of soup you need today!
I love, love, love a good bowl of soup. To me, there is nothing quite so satisfying as a bowl of soup made from scratch. I love that it makes a whole pot of goodness that can feed a crowd or be the perfect weeknight family comfort food. You can make this goodness for guests and they are guaranteed to love it and ask for the recipe!
Begin by frying a pound of bacon in a soup pot until nice and crispy. I cut mine into small pieces to make it easier and faster to fry.
While the bacon is frying, wash and chop 2 stalks of celery (as always I include some celery leaves for the sake of their extra vitamins),
as well as 1 medium onion,
and 3 cloves of finely chopped garlic.
Also begin peeling and cubing about 12 medium sized potatoes.
Remove the beautiful bacon from the pot and set it aside on paper towels to get the excess grease off. Drain much of the bacon grease leaving 1/4 c. grease still in the pot.
Add the celery and onion to the grease, coating with the bacony goodness. Sauté until the onion is clear. Add in the garlic and sauté for a minute or so. Garlic takes less time to cook than onion and since it can burn rather quickly, always add it in after the onion.
Add the cubed potatoes, stirring to coat. Sauté for another 4 minutes.
Cover the veggies with chicken stock. This should take at least six cups, but the amount is adjustable based on the amount of potatoes.
Bring to a boil, then cover the pot and turn the stove to low and let it simmer until the potatoes are fork-tender.
About a half hour before I serve the soup, I begin the next steps to finish it.
In separate pan, melt 4 T. butter over medium heat.
Whisk in 1/2 cup flour. Cook, stirring constantly for 2 minutes.
Whisk in 1 cup of whole milk or heavy cream until thickened which will happen just as the sauce comes to a boil.
In order to thicken the soup nicely without lumps, scoop out about 2 cups of the broth from the soup pot, and whisk it into the butter/flour mixture.
When that is fully combined, add the whole thing to the soup pot.
I use my immersion blender just a teensy bit to mush up a few of the potatoes to thicken the soup. You don’t need to do this. And, if you blend too much, you lose the chunky potato factor. So, find the balance that makes you happy, and do that.
Heat until thickened up and then add in the broken-up bacon, reserving some for garnish. Add salt and pepper to taste — I use about 1 tsp. each of salt and pepper to start and then taste until it’s right. Garnish with freshly shredded sharp cheddar cheese if you’d like.
This soup is fantastic the first day, and somehow even better the second day after it has thickened further.
So good and so easy. So, c’mon. Go make a pot of soup!
Perfect Potato Soup made from scratch, flavored with bacon and cheese -- this is the hearty, creamy comfort food you've been craving!
Alison: That Which Nourishes
Recipe type: Soup, Meal, Dinner
Serves: 8 servings
1 lb bacon
2 stalks celery (plus leaves)
1 medium onion
3 cloves garlic
8-12 medium potatoes
6 cups chicken stock or broth (may need more)
4 T. butter
½ c. flour
1 c. whole milk or heavy cream
salt and pepper
Fry the bacon in a soup pot until crispy. Remove from the heat and drain leaving about ¼ c. grease in the pot.
Chop celery, onion, and garlic. Peel and cube about 12 medium potatoes.
Add the celery and onion to the grease and sauté until clear. Add in the garlic and cook another minute or so. Add in the potatoes, stirring to coat. Sauté for another 4 minutes.
Cover the veggies with chicken broth or stock. Bring to a boil and then reduce heat to simmer until the potatoes are fork-tender.
About a half hour before serving, melt butter over medium heat in a saucepan. Whisk in ½ c. flour and cook, whisking constantly for 2-3 minutes to cook off the flour taste. Whisk in milk or cream and bring just to a boil stirring constantly. Sauce will thicken when it is hot enough.
Scoop two cups of broth from the soup pot and whisk it into the butter/flour mixture, then add the whole mixture to the soup pot. Use an immersion blender to blend some of the potatoes to thicken the soup.
When heated and thickened, season with salt and pepper to taste.
Garnish with freshly shredded Cheddar cheese and the bacon.
Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such, The Mac & Cheese was born. Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest.