Creamy Potato Soup ft. Bacon
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.
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.
- 5 lb potatoes
- 12 oz bacon (cut in lardons)
- 4 1/2 cup water
- 1 cup heavy cream
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 clove garlic (minced)
- 2 tbsp chicken bouillon
- 2 tbsp parsley (fresh or dry)
- 1 tsp Morton's Nature's Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Heat an 8 quart saucepan and toss in bacon and fry for 10 minutes on medium to mid-high heat.
Remove bacon from pan leaving bacon drippings in pan.
No more than ¼ cupAdd minced garlic to the saucepan and simmer on medium-low heat for 1 minute.
Toss cubed potatoes into the pan with bacon drippings and garlic.
- Sear potatoes on a medium to mid-high heat for 10 minutes stirring occasionally.
This speeds up the cooking process of the potatoes.Return bacon to the saucepan and mix.
Add water.
Should be just enough to cover potatoes evenly.Add in dry ingredients.
Cover, turn heat to a medium-high and bring to a boil.
Reduce heat to medium-low and simmer for 20 minutes.
Or until potatoes are tender.Heat a separate pan on medium and add butter.
Once butter is melted, whisk in flour slowly and simmer for about 2 minutes.
Slowly whisk in heavy cream, mixture will be thick.
Bring back to a simmer stirring constantly.Pour mixture into soup.
Increase heat to a mid-high and return to a boil.
Reduce heat to mid-low and cover.
Keep at a simmer for 8-10 minutes stirring occasionally.
Top, serve and enjoy.
Soup will thicken while cooling.Refrigerate leftovers immediately in an airtight container for up to 5 days.
For Garnishing:
shredded cheese
bacon bits
sour cream
chives or green onions
Tools:
8 Quart Sauce Pan
Small Pan
Cutting Board
Whisk
Shark Knife
Peeler
Mixing Bowl
Measuring Cups
Measuring Spoons
Tongs
Garlic Press (optional)