Creamy Bacon Potato Soup
By katielgarcia
Rate this recipe
4.5/5
(132 Votes)
Ingredients
- 5 large baking potatoes, cooked and cut in 1-inch cubes
- 8 slices thick cut bacon, cooked until crisp and chopped (reserve some for topping)
- 2 – 3 tbsp. bacon drippings
- 1 cup sweet onions, chopped
- 1 clove garlic, minced
- 2/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 1 celery stalk, diced
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon hot sauce
- shredded cheddar cheese, for garnish
Details
Preparation
Step 1
You'll need to start by preparing your potatoes and bacon (be sure to reserve bacon grease).
Using a large stock pot over medium heat, cook onion in bacon drippings, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes, stirring often.
Slowly add chicken broth to onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon.
Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.
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