Potato Bacon Soup Recipe – Serve HOT & Enjoy!

HOW TO MAKE CREAMY POTATO SOUP FROM SCRATCH

So the key to this recipe is making a good roux.  It’s one of those things that we aren’t born knowing how to do, you know, like boiling water, but with a little practice you can make a roux to rival great sous chefs.  It’s that fat and flour mixture that you slowly add liquid to that makes for a super creamy delicious soup.

1. Start by cooking some cut up bacon in a large stock pot.  It will render it’s fat which is the first thing you need for your epic roux.
2. Next you want to sauté your veggies in the bacon fat until they are soft.
3. Then add your flour, the second part of your roux!
4. Now you slowly add your chicken stock.  Guys, it’s really key that you go slowly here. I’m talking like two tablespoons at a time for the first little bit, fully whisking in your liquid.  If you don’t do it that way, you won’t get as creamy of a soup.
5. Now you just let your potatoes cook in there and add in your milk at the end.

This creamy potato soup with bacon takes about an hour to make, but a big chunk of the time is just letting the potatoes get soft.

And I have to say, we love a great soup like this for a weeknight dinner in the fall and winter. It’s so comforting and it’s the ultimate one pot meal.

To Make this Recipe You’Il Need the following ingredients:

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Ingredients

• 6-7 large potatoes, peeled and cut into bite size pieces
• 1 medium onion, chopped
• 2 can(s) chicken broth, 14.5 oz
• 1 can(s) cream of chicken soup, 10 3/4 oz.
• 1 can(s) cream of celery soup,10 3/4 oz.
• 8 oz cream cheese, softened & cubed
• 1 tsp garlic powder
• 1/2 stickunsalted butter
• ·salt & pepper, to taste
• 1/2 c milk (for thinning, but I never use it. I like thick soup!)
• 1 pkg real bacon bits or cooked crumbled bacon (use the amount you like…we love bacon around here!)
• ·cheddar cheese, shredded
• ·green onions

STEPS

1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don’t mash ALL the potatoes because you still want chunks of potato in the soup!)
2. Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
3. Add half the bacon, soups, butter, and spices. Cook for another 10 or so minutes.
4. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish.** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices… just because we love the cheddar taste! ****

   Serve HOT & Enjoy! ????