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Homemade Potato Soup Recipe
Recipe By
Recipe By :
Laura Reigel
Servings :
8
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
EQUIPMENT
▢
dutch oven
(affiliate link)
INGREDIENTS
▢
6
slices
Bacon
▢
4
tablespoons
All-purpose flour
▢
3
Carrots
peeled and diced
▢
3
Stalks of celery
diced
▢
1
Medium onion
diced (Optional: swap out 2 leeks here)
▢
5
potatoes
peeled and diced
▢
sea salt
▢
Pepper
▢
3
cups
Chicken broth
(affiliate link)
▢
2
cups
Milk
▢
½
teaspoon
Thyme
▢
½
teaspoon
Crushed red pepper
▢
2
Bay leaves
▢
Fresh parsley
INSTRUCTIONS
Start by dicing and browning the bacon until crispy.
Remove the crispy bacon and set it aside.
Reserve the bacon grease to sauté vegetables.
Add the carrots, celery, and onion to the bacon grease. Sauté until soft and fragrant.
Sprinkle flour over the vegetables and toss to coat.
Add potatoes and chicken broth.
Add seasoning.
Bring the soup to a boil.
Reduce heat and simmer until potatoes are tender.
Add the milk, and simmer to rewarm.
Add salt and pepper to taste.
RECIPE TIPS
Vegetarian Adaptions:
Leave out the bacon and use butter or vegan butter substitute instead.
NUTRITION
Serving:
1
cup
|
Calories:
189
kcal
|
Carbohydrates:
24
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
546
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Calcium:
131
mg
|
Iron:
5
mg