Potatoes are quite possibly the thing I would eat forever if I could. Well, that and cheese. This soup has both. There is just about nothing more comforting to me than a steaming bowl of potato soup. I love it. This version has enough substance to satisfy even the heartiest eaters. And, it includes bacon. In the soup, and on top. If that weren’t enough for you – the veggies of the soup take a dunk in bacon fat before being added to the soup. Yeah. It’s good.
You can also make this soup in a crock-pot. Follow the directions thru adding the broth to the vegetables. Then, put the broth mixture, potatoes, cream, bacon and hot sauce in the crock-pot. Set to low for 8-10 hours or on high for 5 hours. On the stove top requires the potatoes to be pre-baked. In the crock-pot you can just put the potatoes in raw.
5 bacon strips, diced
1 small onion, chopped
3 carrots, diced
2 stalks celery, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
3 large russet potatoes, baked, peeled and cubed
1 cup cream
dash hot sauce
Shredded Cheddar cheese
Sour Cream
Directions
- In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion, carrots and celery in the drippings until tender. Add garlic for final 30 seconds. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, half the bacon and hot sauce; heat through but do not boil. Garnish with bacon, cheese and sour cream.
Bakerlady 