What makes a great potato soup besides the potaotes? The addition of carrots and celery and the chicken broth that is added in. They add a couple layers of flavor to this soup. This soup only gets better when you add bacon and cheddar cheese. A great comfort food all around. Serve it with some crusty bread for dipping, you won’t be disappointed!
- 8 slices bacon, diced
- 1 medium onion, diced
- 4 Carrots, Diced
- 3 stalks celery, diced
- 6 medium to large potatoes, peeled & diced, I used red potatoes, approx. 5-6 cups of potatoes
- 8 cups chicken broth
- 3 Tbsp. flour
- 1 cup milk
- 1/2 cup sour cream
- Salt & Pepper to taste
- 1 cup sharp cheddar cheese, grated
- Cook bacon in a large pot over medium high heat until bacon is crisp. Place bacon on a plate lined with paper towel to soak up the fat, set aside. Leave 2-3 tbsp. of the bacon fat in the pan.
- Add the onions, carrots, and celery to the pot, stir and cook for 5 minutes, then add the diced potatoes. Cook for 8 minutes, seasoning with salt and pepper.
- Pour in the broth and bring it to a boil. Cook for 15 minutes, until the potatoes are fork tender. Whisk together the flour, milk and sour cream, add to the soup and allow to cook for 5 minutes.
- Blend the soup in a blender/food processor in small batches until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more salt and pepper if needed.
- Serve in bowls and top with cheese and bacon.