Potato soup is a classic! I love soup during the winter time. Especially in a bread bowl! Because why not!?! So the problem I usually have with potato soup is that it’s generally flavorless, basically just watery mashed potatoes. Even when it’s “loaded” with bacon. So my goal today was to make a flavorful and herbaceous broth for my potatoes and bacon to live in. I also like to be able to chew on the potatoes. But if you want them really soft then just boil the potatoes for 2-3 more minutes and they’ll be really tender.
It took me about an hour to make this the first time, but with some multi-tasking you can get it down to 45 minutes or less. It’s important to have all your veggies chopped and all the ingredients handy before you start.
It has been a particularly frigid January this year, so it’s the best time to learn some of these soup dishes. I will be making the Tortelloni and Meatball soup again as well.
I am seriously obsessed with this soup now. I had to go back for a second serving before eating the bread!
This recipe serves about 4
- 1.25 lbs Red Potatoes, chopped into bite sized pieces
- 6 strips of bacon, baked until crispy and chopped. Reserve bacon grease.
- 1 medium Onion, finely chopped
- 5 medium Celery stalks, chopped into small bit size pieces
- 2 cloves garlic, minced
- 2 cups Chicken Broth or stock
- 4 cups 1% Milk
- 2 Bay Leaves
- 1 Tbsp Oregano
- Salt and Pepper
- 1/2 Cup Butter
- 1/2 Cup Flour
- 2 Green onions, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 Cup Heavy Cream
- Garnish with fresh parsley, bacon crumbles, cheese and chives as desired
Get prepared first by chopping all the veggies and getting the bacon cooked. You can either do the bacon in the oven for 30-35 minutes @ 350 degrees or in a sauté pan. Make sure you reserve the bacon grease for later. Chop the bacon and set aside.
In a large pot bring 10 cups of water to boil. Add a tsp of salt and a tbsp of garlic powder is desired. Boil the potatoes until they are just barely tender, about 10 minutes. Once they are done, drain the water and set aside.
In a 4-5 quart stockpot add the chicken broth, milk, bay leaves, oregano, 1 clove of the minced garlic and salt and pepper to taste.
Over medium-low heat bring to a low simmer. Do not let it boil. In a small sauce pot melt the butter, whisk in the flour. Let it cook until it’s a light brown color whisking occasionally. This is a roux, it’s the thickening agent for your broth. While continuously whisking the broth slowly pour in the roux. Give it a good vigorous whisk for a minute or two. The broth should start to thicken. Simmer over low heat for about 10 minutes stirring occasionally.
In a medium skillet add the bacon grease, chopped onion and celery. Sauté until the celery is tender and the onions are opaque. Add the other clove of minced garlic about halfway through. Set aside with the potatoes and bacon.
Remove the bay leaves from the broth. Add the green onions and let it simmer for 3 minutes. Add the potatoes, bacon, onions and celery. Simmer for 10 more minutes stirring occasionally. Add the cream and parsley and mix them in.
And voila!! You’re done 🙂