I’ve posted my recipe for potato soup before, but I decided it needed an update and some photos.
I’ll be honest, it’s not the lowest-fat soup in the world. It starts with bacon and ends with cream or half-and-half. Still, there’s nothing like a hearty potato soup on a cold winter’s evening.
These are all your ingredients.
6 slices of bacon
3ish lb of Yukon Gold potatoes, scrubbed and chopped medium. You don’t have to peel them if you don’t want to.
4 med carrots, peeled and diced
3 celery sticks, diced
1 lg onion, diced
Salt and pepper to taste
1 tsp of sugar
1 cup of water
¼ cup of flour
4 cups of milk
1 cup cream or half-and-half
Any recipe that starts, “Fry up some bacon” is bound to be good, right?
So fry up about 6 slices of bacon in a heavy bottomed saucepan. Remove when it’s crispy so you can crumble it for later. You should have about 2 Tbs of bacon grease in the bottom of the pan. Add your onions, carrots and celery to the oil and saute untl the onion is translucent, about 5-7 min. Add the potatoes, salt, pepper, sugar and water. Yes, it’s only a cup of water. Trust me, it works.
Pop the lid on, turn the heat down to medium low, and let simmer for 20-25 minutes. Stir if needed, but not too often or you’ll break up the potatoes.
In a large measuring cup, whisk 1 cup of milk into the flour until the lumps are gone. Add to the soup along with 3 more cups of milk. Let simmer for another 10-15 minutes, then add the last cup of cream. Let it come back up to temp and serve hot with crumbled bacon over the top.
(I already ate the bacon part.)