Ingredients
- 1/2 lb thick-cut bacon
- 1/2 stick butter (4 tbsp)
- 6 cloves of garlic (minced)
- 1 medium white onion (cut in 1/2 in dice)
- 3 carrots (peeled and cut in 1/2 in dice)3 celery stalks (cut into 1/2 in dice)
- 1/2 cup all-purpose flour
- 6 medium-large russet potatoes (scrubbed and peeled in stripes and cut into 1 in cubes)
- 1 48 oz box chicken broth
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 bay leaf
- 2 cups whole milk
Optional
- 1 cup grated cheese
- 1 tbsp fresh chopped chives
Instructions
- To make the crumbled bacon, cut the bacon strips crosswise into 1/4 in wide pieces. Place i a large skillet over medium heat. Cook, stirring occasionally, until cooked through (about 10 min). Use a slotted spoon to transfer the bacon crumbles to paper towels.
- To make the potato soup, in a large soup pot melt the butter over medium heat.
- Add the garlic, onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender (about 10 min).
- Add the flour and cook, stirring constantly, for 2 min.
- Add the potatoes, chicken broth, salt, pepper and bay leaf and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender but still hold their shape (about 15 min).
- Remove and discard the bay leaf.
- Slowly pour in the milk, stirring constantly.
- Simmer until the soup is slightly thickened and the potatoes are fully cooked (about 15 min).
- Ladle the soup into bowls and top with cheese, chives and crumbled bacon.
I saved this and I am going to try it. Looks yummy!!
It’s delicious! Just wait until I post this sausage and kale one!