Rustic Creamy Potato Bacon Soup

This soup is my definition of comfort food in a bowl. It is warm, hardy and filling. This soup is packed full of veggies, so you can feel good indulging in it. This pot doesn’t last too long in our home, I hope you enjoy it as much as we do!

This soup serves 6-8 and takes 20-25 mins to prepare and 50-55mins to cook. Here are the ingredients you’ll need.

INGREDIENTS

• 5 tablespoons salted butter

• 6 garlic cloves, minced

• 1 large white onion, chopped

• 4 carrots, pealed and diced

• 3 celery stocks, diced

• 5 large russet potatoes, pealed and diced

• 6 cups organic chicken broth

• 1/2 cup all-purpose flour

• 1 tablespoon salt

• 1 tablespoon freshly ground pepper

• 2 bay leaves

• 1/4 teaspoon cayenne pepper

• 2 cups whole milk

• 1 cup grated sharp cheddar

• 1 pound of bacon

To make the soup:

Pre-heat the oven to 400 F and line a large baking sheet with parchment paper. Place the bacon slices on a baking sheet and cook until crispy.

In a soup pot or dutch oven, melt butter over medium heat. Add garlic, onions, carrots and celery. Cook while stirring occasionally, until the vegetables are tender (10-15mins).

Add flour and cook while stirring constantly for 1-2 mins. Add the potatoes, chicken broth, salt, pepper, cayenne pepper and bay leaves. Bring to a boil, then reduce heat until potatoes are slightly tender (15 mins). Slowly pour in the milk, stirring constantly. Continue to simmer the soup until it has thickened and potatoes are fully cooked (10-15mins).

Cut the crisped bacon and add 3/4 of the bacon to the soup. Set aside the rest for garnish for serving.

Shred the sharp cheddar cheese and set aside for garnish. Remove bay leaves prior to serving. Ladle soup into bowls and garnish with shredded cheese and crisped bacon. Add more fresh pepper if desired.

Now you are ready to serve and enjoy this delicious soup!

Here is my Rustic Creamy Potato Bacon Recipe Card.