Creamy Potato Soup ft. Bacon

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This creamy potato soup might not be low fat but we always make sacrifices everywhere else right? Let’s not start in the kitchen. Bacon, butter and boldness help build this rich, thick and creamy soup with layers of flavors. Those words just sound like they belong together. Top with bacon, cheese, chives and sour cream to make it fully loaded.

Creamy Potato Soup ft. Bacon
Serves 5
A thick and flavorful potato soup.
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Tools Needed
  1. 4 quart sauce pan
  2. whisk
  3. serving spoon
  4. pan
  5. measuring spoon
  6. measuring cup
  7. mixing spoon
  8. tongs
Grocery List
  1. 8 medium potatoes (cubed ½ inch)
  2. 12 ounces bacon (thinly sliced)
  3. 4 cups water
  4. 1 cup heavy cream
  5. 4 tablespoons butter
  6. 2 cloves garlic (minced)
  7. 2 tablespoons chicken bouillon
  8. 1 tablespoon parsley
  9. 4 teaspoon all-purpose flour
  10. 1 teaspoon Morton’s Nature Seasoning
  11. 1 teaspoon onion powder
  12. ¼ teaspoon salt
  13. ¼ teaspoon pepper
In the Kitchen
  1. Heat a 4 quart saucepan and toss in bacon and fry for 8-10 minutes on mid-high heat.
  2. Remove bacon from pan leaving bacon drippings in pan. (no more than ¼ cup)
  3. Add minced garlic to pan and simmer on medium-low heat for 1-2 minutes.
  4. Toss cubed potatoes into pan with drippings and garlic.
  5. Sear potatoes on a mid-high heat for 10-15 minutes stirring occasionally. (This speeds up the cooking process of the potatoes)
  6. Return bacon to sauce pan.
  7. Add water. (Should be just enough to cover potatoes)
  8. Stir in chicken bouillon, parsley, Morton’s Natures Seasoning, onion powder, salt and pepper.
  9. Bring to a boil; reduce heat to medium-low and simmer 15 minutes. (Or until potatoes are tender)
  10. Heat a separate pan on medium and add butter.
  11. Once butter is melted whisk in flour slowly.
  12. Simmer for 1-2 minutes.
  13. Slowly whisk in heavy cream.
  14. Bring back to a simmer for 2-3 minutes stirring constantly.
  15. Mixture will be thick.
  16. Pour creamy mixture back into soup.
  17. Bring back to a boil, reduce heat to medium low and cover.
  18. Keep at a simmer for 8-10 minutes.
  19. Top, serve and enjoy.
  20. Refrigerate leftovers immediately.
Notes
  1. Soup will thicken while cooling. When reheating you can always add water if the soup becomes too thick.
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