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+ servings

Potato Soup

Servings: 8 +


  • 6 slices lean bacon
  • 1 small sweet yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 2 cloves of garlic
  • Dash or two Cayenne pepper
  • Sea salt and freshly cracked pepper to taste
  • 6 large russet potatoes peeled and diced
  • 8 cups chicken stock
  • 1 cup milk
  • 1/2 cup of half and half or heavy cream optional
  • Fresh parsley chopped
  • Pepper Jack or extra sharp cheddar grated
  • Bacon bits


  • 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.
  • Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.