Potato Soup

Warm, comforting, and so delicious, this classic potato soup is the ultimate bowl of comfort food.
I have been a fan of potato soup since as far back as I can remember, especially when cheese is involved, and especially if lots of bacon is served on top and stirred in.
This soup is ready to go in about 30 minutes, and also makes fantastic leftovers.


Ingredients :

• 5 slices of bacon, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 30g of all-purpose flour
• 500ml of chicken stock
• 500ml of milk warmed
• 600g of potatoes, peeled and diced
• 100g of shredded cheddar cheese
• 120ml of sour cream
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation :

Add bacon pieces to a soup pot over medium heat and cook until crisp. Remove the bacon from the pot, set aside. Pour off most of the grease, but do not clean the pot.


Return to medium-high heat and add the onions, carrots, and celery. Stir and cook for about 2 minutes. Sprinkle the flour on top , and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.
When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper.


Serve warm in bowls garnished with parsley, grated cheese, and crisp bacon pieces.


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