Potato Bacon Soup

Potato Bacon Soup

This is our Marketing Manager, Sara Beadle’s, favorite potato soup recipe. Delicious on a cold winter day, or any time of year as a great comfort food. Rich, creamy, and delicious!

Yeild: 10 cups

Prep: 20 minutes

Cook: 50 minutes

  • 1 lb bacon (reserve 2 tablespoons drippings)
  • 6 medium potatoes, peeled and cubed (about 6 cups)
  • 1 cup chopped onions (about 1 large onion)
  • 2/3 cup chopped celery
  • 2 large carrots, chopped
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper (or more if you like)
  • 1/4 cup flour
  • 4 cups milk
  • 1 cup (1/2 pint) half and half
  • snipped chives

In large kettle fry bacon until crisp. Remove bacon, drain, crumble, and set aside. Stir potatoes onions, celery, carrots, water, salt, sugar, and pepper into bacon drippings. Cook, covered, until vegetables are tender, 20 to 25 minutes. Combine flout with 1 cup milk until thoroughly blended. Add to potato mixture along with remaining milk. Cook over medium heat, stirring occasionally, until mixture is thickened, 10 to 15 minutes. Stir in cream and crumbled bacon, heat through. Garnish with chives.