8 potatoes, peeled and cubed (I leave the skins on)
4 cups chicken broth, or enough to cover potatoes (you can substitute water and 2 tbsp. chk bullion)
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream, or 2/3 cup half and half (cheaper)
kosher salt and pepper to taste
Green onions for topping
Grated cheese for topping
Instructions
In a large pot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup (hand mixer will do), and return to the pan. Adjust seasonings to taste.
Serving
Suggestions
In a bowl
Originally Submitted
8/21/2016
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