I know there has been a lot of soup going on around here, but this chick has been cold. This one is pure comfort food too…full of creamy potatoes, loaded with bacon…yep, it’s a stick to your ribs winter soup. And thankfully those ribs are covered with layers of sweaters, jackets and scarves right now because I ate a lot of this soup. Seriously, I can’t worry about swimsuit season until I can feel my fingers again.
This is a thick, creamy soup…but you can decide if you want yours super smooth, super chunky, or anywhere in between. I am a slightly chunky girl. And that can be taken quite literally at the moment. #wearingmyfatpants. If my kids don’t get back into a regular school schedule (my kids haven’t been to school more than a half day since Feb.13th! And today…a delay), and we don’t all get and stay well (we’ve had strep, multiple colds, ear infections, bronchitis, back issues…all going on since December!), I am going to lose my mind. LOSE IT I tell you! {maybe already gone?!}
Dress up your soup with cheese, green onions, red pepper flakes, sour cream…whatever you like. It’s ALL good.
Homemade Potato Soup
6 slices bacon, cut into 1-inch pieces
1 small onion, chopped
2 carrots, chopped
3 stalks celery, chopped
8 cups chicken broth
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
salt, to taste *start with 1/2 tsp and add if needed
ground black pepper, to taste
*Toppings: Shredded cheese, green onion, red pepper, sour cream, etc. (optional)
- Cook bacon in large stock pot. Remove bacon pieces. Discard all but 1 tablespoon bacon grease. (or dump all the grease and add a little olive oil)
- Add onions, carrots, and celery to pot and saute until onions begin to soften and become translucent, about 2-3 minutes.
- Add broth to pot, bring to boil. Boil for approx 5 minutes.
- *This step is optional* Use an immersion blender to puree vegetables (or place in blender). Once blended, add potatoes, bacon (See Notes), salt and pepper to pot with pureed vegetables and stock. Bring back to a boil, and cook for 10 minutes.
- Whisk together flour and milk, add to soup, boil for additional 5 minutes.
- Reduce heat to simmer, remove 1/2-2/3 of soup mixture (depending on desired texture of soup) and blend until smooth. Pour back into pot. Add additional salt and/or pepper if needed. Stir in cream and serve with desired toppings.
Recipe adapted from
You really can’t beat comfort food like this on really cold snowy days. However, I’m ready for Spring!! Maybe that will make me want to eat salads? Lordy, let’s hope so.
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Oh kim… I can relate! This house has been harvesting illness all winter long. We've had it all, strep, stomach virus, colds… I sure hope that we're done! I can't wait to get some warmer weather and air this house out.
This soup looks fantastic. Potato is one of my very favorite soups!! They're calling for ugly weather this week… I think a pot of this soup my be perfect. : )
have a great new week.
Mmm now this is a bowl of total comfort!
Perfect for these cold lingering days of winter! Thank you so much for sharing on VMG206 Brag About It link party!
I'm sorry to hear y'all have been hit hard with the germs too..but I have to say I'm glad it's not just my house! I was beginning to think I needed to find some kind of Lysol Fogger and bomb the whole house! lol
This soup sounds wonderful! Perfect for this never ending winter we seem to be in the midst of here. Thanks for sharing at What'd You Do This Weekend? I hope you will join us again tomorrow morning 🙂
Hi Kim,
Your Homemade Potato Soup looks wonderful! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
Come Back Soon!
Miz Helen