Creamy Potato Bacon Soup
Creamy potato and bacon soup is the ultimate easy, cozy food for Fall. This soup will definitely hit all of your comfort zones! Yellow potatoes and smoky bacon combine in a rich, creamy broth. Scoop up every last drop of soup with a chunk of crusty bread!
Servings: 6 people
Equipment
- 1 Dutch oven large
- 1 Pot large
- 1 Spoon large
- 1 Whisk
Ingredients
- 6 yellow potatoes, medium-size Peeled, cut into bite-size pieces
- 6 slices bacon Cut into bite-size pieces
- 2 stalks celery sliced
- 3 small shallots finely diced
- 1 tbsp fresh thyme minced
- 4 cups chicken stock
- 6 tbsp butter
- 2.5 tbsp all-purpose flour
- 2 cups heavy cream
- salt & pepper to taste
Instructions
- In a dutch oven over medium-high heat, cook bacon until crisp. Save some bacon for garnish, if desired. Lower heat and add celery, shallots and thyme and stir until combined.
- Add potatoes and stir, then add chicken stock. If necessary, add enough water to just cover potatoes. Bring potatoes to a boil, then reduce heat to medium and simmer while you make your roux.
- In a large pot over medium heat, melt butter and add flour, stirring until smooth. Add cream, a bit at a time, whisking until thickened. Add to soup.
- Simmer soup over medium-low heat for another 10 minutes. Add more salt & pepper to taste, if necessary. Garnish with more chopped bacon. Serve with a crusty, artisan bread.
Notes
Did you make this Creamy Potato Bacon Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.