Potato soup has always been one of my favorite soups. There are many different recipes, but the basic ingredients remain the same-milk, butter, potatoes. It is hard to go wrong with ingredients like these. While I enjoy the simple potato soup that my mom always fixed for us growing up (always with grilled cheese), I really enjoy loaded potato soup. The bacon and cheese add so much more comfort to this comfort food.
It has been cold and windy here the last few days, so soup was a must! This is fairly easy…just chop things up and throw them in a pot. It takes more patience than skill.
- 8 slices bacon, diced
- 1 stick butter
- 4 1/2 cups milk
- 6 russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1/4 cup chopped celery
- Kosher salt and freshly ground black pepper, to taste
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Pour some of the grease out of the pan (NOT IN THE SINK!) and then, using what is left in the pan cook your onions, garlic, and celery until the onion is transparent.
Melt butter in a large stockpot or Dutch oven over medium heat. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; add onion/garlic/celery mixture and reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, bacon, sour cream, salt and pepper, to taste.
Serve immediately, garnished with green onion and cheese if desired.