“Chef Lou teaches in a local college culinary program where I live. His potato soup recipe was published in the local newspaper and folks went wild for it. Try it and you'll understand.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, cook the bacon over medium heat until done.
  2. Remove from pan and set aside.
  3. Drain off all but 1/4 cup of bacon grease.
  4. Saute celery and onion in bacon grease until onion begins to turn clear.
  5. Add garlic and continue cooking for 1-2 minutes.
  6. Add cubed potatoes and toss to coat.
  7. Saute for 3-4 minutes.
  8. Add enough chicken broth to just cover the potatoes.
  9. Add heavy cream.
  10. Cover and simmer until potatoes are tender.
  11. Add Parmesan, cheddar cheese, and butter and stir until melted.
  12. Puree some if desired for thickening.
  13. Garnish with green onion and bacon crumbles.

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