Creamy Potato Soup With Bacon
- Reviews 1
Ready In: 1 hr 40 mins
Serves: 10-15
Ingredients
- 4 cups potatoes, peeled, diced (1 inch)
- 2 cups potatoes, peeled, diced (1/4-1/2 inch)
- 1 lb bacon, sliced
- 2 cups onions, chopped
- 2 cups celery, chopped
- 2 -4 quarts water
- 1 tablespoon seasoning salt
- 1 tablespoon pepper
- 1⁄4 cup chicken soup base
- 2 fresh bay leaves
- 1 -2 pint heavy cream
- cornstarch, slurry (2 parts starch/1 part water)
- salt
- chives, chopped
Directions
- Peel and chop potatoes; rinse and set aside to drain.
- Chop bacon slices into julienne strips; fry in a large stock pot until slightly crisp.
- Remove half of the cooked bacon bits and set aside.
- Add chopped onions and celery to remaining bacon bits and fat, cooking slowly until veggies are tender (10-20 minutes).
- Stir in potatoes and cover with water. Add more water based on thickness desired.
- Add seasoning salt, pepper, soup base and bay leaves.
- Simmer until potatoes are tender.
- Slowly add slurry 1 Tablespoon at a time to thicken to taste.
- Taste and adjust seasoning if necessary.
- Remove bay leaves.
- Lower temperature; add cream based on taste preferences.
- Heat soup through and immediately remove from heat.
- Serve topped with remaining bacon bits and chives.
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