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–+ servings
Potato Soup
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Potato Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 +
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Immersion Blender

Ingredients

  • 6 slices bacon
  • 1 small yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 2 cloves of garlic minced
  • A dash or two of Cayenne pepper
  • Sea salt and freshly cracked pepper to taste
  • 6 large russet potatoes peeled and diced
  • 8 cups chicken broth
  • 1 cup whole milk
  • ½ cup of half and half or heavy cream optional
  • Fresh parsley chopped
  • Pepper Jack or extra sharp cheddar grated

Instructions

  • Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides.
  • Remove from the Dutch oven and place on a paper towel, then cut into bits; set aside.
  • Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes.
  • Add the minced garlic, cayenne pepper, sea salt, and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute.
  • Add the diced potato and chicken broth.
  • Cover with a lid and simmer for 30 minutes or until the potatoes are tender.
  • Add the milk, then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir.
  • Ladle into bowls, then top with shredded cheese and bacon bits. Enjoy.