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–+ servings

Creamy Potato Bacon Soup

Alden Elizabeth
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course dinner, lunch, potluck
Cuisine American
Servings 10 people

Equipment

  • large stock pot or dutch oven (2)
  • Measuring cups and spoons
  • small sauce pan
  • Whisk
  • Wooden spoon
  • kitchen knife

Ingredients
  

  • 3 lbs red skin potatoes cut into ¾” - 1” pieces
  • 1 lbs thick sliced bacon diced
  • 1 medium yellow onion diced
  • 4-6 stalks of celery leaves removed, diced
  • 8 cups milk
  • 4 cups low sodium chicken broth
  • 1 cup unsalted butter 2 sticks
  • 1 cup all-purpose flour
  • 1-2 teaspoon salt + more to taste
  • 1-2 teaspoon coarse ground black pepper + more to taste
  • 1-2 teaspoon ground white pepper + more to taste
  • Chopped green onions, shredded cheese and crusty bread to garnish

Instructions
 

  • Cook potatoes in a large stock pot over med-high heat, starting in room temperature water bringing up to a boil until fork tender; approximately 15 minutes. Drain and set aside.
  • While the potatoes are cooking, using a large stockpot or Dutch oven, render the bacon pieces over med-high heat until crispy. Remove the bacon from the pot to drain on a paper towel. Drain off all but 2-3 tablespoons of the bacon fat.
  • Add the diced onions and celery followed by the salt, black pepper and white pepper to the bacon fat and cook over medium-high heat, stirring frequently until the onions are translucent and the celery has softened; approximately 5-7 minutes.
  • Reduce heat to medium and add the chicken stock and milk to the pot. Heat until mixture is steaming hot, but not boiling. Stir the mixture frequently to prevent burning.
  • While the milk and chicken stock are heating in the stock pot, melt the butter in a small saucepan until it starts to bubble. Slowly whisk in the flour to make a roux. Cook the roux over medium heat until the color is golden and the mixture smells like toasted, buttered bread; approximately 3-4 minutes.
  • Slowly add the roux, whisking constantly, into the milk mixture. Allow the mixture to cook, but not boil, for another 4-5 minutes until the mixture thickens to cover the back of a wooden spoon.
  • Reduce heat to low and gently stir the potatoes and bacon. Cook on low for another 30 minutes for the flavors to meld together.
  • Serve with chopped green onions, shredded cheese and crusty bread.
Keyword bacon, potato, soup
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