Are you still freezing? I have to say that I really do love seeing everyone’s beautiful snowy pics on Instagram lately! Spring is just around the corner, hopefully, for those of us who are over the cold weather. But for now lets enjoy a couple more comfort foods starting with this flavor layered potato soup!
When I told my husband that I was planning on making this soup he was instantly hungry! It has to be the bacon that adds so many flavors to this warm and cozy soup. I mean, most people have had potato soup before. Right? But have you had a potato soup whose base is derived from bacon? There is no way this recipe was ever destined for anything but fabulous.
When you make this soup for your friends they are going to think that you stopped off at some fancy café and brought it home. You go ahead and let them know that you made it from scratch! We will just let them come to their own conclusions about what an awesome chef you are and no one will ever have to know how easy it actually is to put this potato soup together.
Frugal note: I usually find the best prices on bacon at Costco.
The first thing you are going to do is chop up your bacon and start frying it up in a deep pot. Cook until the bacon is nice and crispy, but be careful not to burn it! (That won’t taste good) Remove the bacon from the grease and let sit on some paper towels to remove any extra grease, while keeping the reserved bacon grease in the pan.
While your bacon is cooking you can chop and get all your veggies ready. You will want to keep your chopped potato in some cold water while the bacon finishes cooking. So it doesn’t get brown.
Now to your hot bacon grease (sounds kinda gross but really couldn’t be better!) add the onion, carrots, and celery. Let that cook for just about 3-4 minutes until the onions start get a little translucent.
You’re now ready to add all of your chopped potatoes. Make sure that when you are chopping the potatoes to try and cut them all around the same size and thickness. If they are different sizes they will all cook differently and you might end up with some mushy and some crunchy potatoes. Cook for another 3 minutes stirring occasionally.
Add in the chicken stock, half of bacon (saving the other half for garnish), salt, and pepper. Let the soup come to a simmer over medium heat for 20 minutes. You are looking to get the potatoes nice and tender.
To give the soup some texture, smash up a little but of the potatoes. You can do this by using one of these things (sorry not sure on the culinary tool’s name) or by taking 2-4 cups of the soup and lightly blending it in a blender (add back to the pot).
Last thing to do is add the heavy cream, stir to combine, and let simmer for another 5-10 minutes until hot.
Now load up your bowl and top with your favorite baked potato toppings! For this go around we topped our soup with a little dollop of sour cream, fresh cut green onions, shredded cheese, and of coarse a few pieces of crunchy bacon.
What are your favorite baked potato toppings? Share them with me on Facebook!
As always, don’t forget about my Link Parties page to see where I like to share even more ideas.
- 1 pound bacon, chopped
- 1 medium onion, diced
- 2 larger carrots, peeled and diced
- 1 cup celery, diced
- 4 large russet potatoes, peeled and diced
- 4 medium red potatoes, diced
- 3 cups chicken broth
- 1 tsp salt
- 1 tsp pepper
- 4 cups heavy whipping cream
- Topping ideas: green onion, sour cream, bacon, your favorite shredded chee
- In a deep pot over medium heat, fry bacon until very crispy. Careful not to burn.
- Remove bacon from pan and let dry on paper towels.
- In bacon fat cook onions, carrots, and celery until the onions become translucent. About 3-4 minutes.
- Now add in chopped potatoes and cook for an additional 4-5 minutes, stirring occasionally.
- Add chicken stock, salt, pepper, and half of bacon. (Reserving other half of bacon for garnish) Let simmer over medium heat for 25-30 minutes until potatoes become tender.
- Mash a little of the soup to add more texture or you can blend lightly 2-4 cups to get the same texture (add back to the pot).
- Add heavy cream and let simmer for about 5 minutes until hot.
- Serve with your favorite baked potato toppings. Enjoy!
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