Killer Potato Soup

"I've tried many potato soup recipes and most all of them have been pretty good. This one, however, it absolutely the best. It is truly a treat. All you need to go with it are some crusty rolls and a green salad and you have an excellent meal."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease.
  • Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat.
  • Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally.
  • Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens.
  • Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste.
  • Garnish with green onion and addtional cheese, if desired.

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Reviews

  1. This is an excellent potato soup! It is rich, thick and creamy and full of delicious flavor. I really enjoyed the bacon and sharp cheddar cheese in this soup. I will make this one again. It is now one of my favorite soups. I served "Recipe#345899" with this. Made for the Photo Forum's Belly Warmers: Soup and Stews January 2009 Event.
     
  2. While this is a very delicious soup, I don't understand how the word "Killer" applies. I made it for my family, who devoured every drop, and not one of them died. This isn't a surprise, as none of the ingredients is even mildly poisonous. It is very rich, though, so perhaps it kills slowly with cholesterol and saturated fat. Not a bad way to go.
     
  3. Thank you so much for sharing this terrific soup recipe Jill. We loved it. The soup was thick like a chowder and chocked full of beautiful flavors. It was quick and easy to make with excellent results. The flavor was just awesome and the textures were terrific. The soup was velvety and smooth. Made for Name that Ingredient Tag Game.
     
  4. I was pretty concerned that I'd have to scrap the whole thing when it came to step 4. Rues and I have a rocky history and this experience was no different. It was separating and looked like tapioca pudding. With a call to my mother-in-law though, she helped me salvage everything and it ended up turning out great. It tastes delicious and I'm glad it all worked out. With just two of us, we will have leftovers for several days which will be nice for us to take as lunch to work or as dinner if I work late.
     
  5. This is the second time I've made this,only this time I used ham stock that I made after a ham dinner. It came out delicious! Family loved it .I also used some of the leftover ham diced fine to make dumplings for the soup.Will definately be making this over and over. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I'm a midwestern girl, born and raised. I married my highschool sweetheart and we've got 3 awesome kiddos. I'm a retailer by trade but love to cook and especially bake. Cake decorating is my hobby. Halloween is my FAVORITE holiday. I love dogs (Proud mama of a pug, a wheaten terrier and a Teddy Bear) and reading, traveling and VW bugs. I love to entertain and cook for friends and family. It thrills me to watch someone eat something I made and totally enjoy it. My perfect Sunday is cooking a big "comfort food" meal while my family watches football.
 
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