Winter weather means soup, and even though we, like most of the country, have had a mild winter, we still enjoy something good and hearty that sticks to your ribs and will keep you warm through a cold night. For my husband, potato soup is the king of all rich and hearty soups!
This recipe is hearty and filling. The bacon adds a richness to the earthy flavor of the potatoes, and is by no means, light in calories nor does it make any claims to be a “healthy” soup. Having said this, I totally recommend you make at least one batch a year to ward off the winter chill when the nights are long. It’s not an “every day food” but definitely a comfort food!
**I’m SO tickled and honored that my blog is up for an Apartment Therapy’s Homie Award! I’m nominated for my work with Food Photography. I would be SO grateful if you could give me a little vote. There are many amazing bloggers up for this, so I’m just thrilled to be a part of it!
Tomorrow kicks off the 2nd annual Soupapalooza where we celebrate SOUP!! Kristen of Dine and Dish and I along with our sponsors would like to invite YOU to share your favorite soup, stew or chili recipes!!
Update: Large collection of soup recipes being shared at Soupapalooza (now live)
Be sure to check out Kristen’s Broccoli Cheese Soup and Cottage Cheese Rolls
Click here if you need more information on how to join Soupaplaooza 2012. There are some fabulous prizes to be won and you have a week to link up your recipes!
I have my napkin all tucked into my shirt and spoon in hand ready to party……Soupapalooza style!
This soup is a stick-to-your-ribs type meal that is perfect for a cold winter chill.
- 5 large baking potatoes, cooked and cut in 1-inch cubes
- 8 slices thick cut bacon, cooked until crisp and chopped (reserve some for topping)
- 2 – 3 tbsp. bacon drippings
- 1 cup sweet onions, chopped
- 1 clove garlic, minced
- 2/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half
- 1 celery stalk, diced
- 1/4 cup fresh parsley, chopped
- 1 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon hot sauce
- shredded cheddar cheese, for garnish
- You'll need to start by preparing your potatoes and bacon (be sure to reserve bacon grease)
- Using a large stock pot over medium heat, cook onion in bacon drippings, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes, stirring often.
- Slowly add chicken broth to onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potatoes, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacon.
- Serve hot. Spoon into bowls and garnish with cheddar cheese and bacon.
- Share and enjoy!
Pre-baking potatoes: Since this recipe uses potatoes that are already baked, you could toss a few in the oven the night before to bake them ahead of time. Peel the potatoes, halve them and add some butter in the middle, wrap them in aluminum foil tightly and bake at 400°F for 1 hour or until soft. *you can keep baked potatoes in the fridge for up to a week.
Cook bacon using preferred method until crisp. *I like to bake thick cut bacon on a cooling rack over a sheet pan in the oven at 425 for 20 mins. Allow to cool and chop or crumble into small pieces.
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What’s your favorite kind of soup?