What's better on a cold winter day than some warm soup? This cheesy bacon and potato soup is nice and hearty too.
-4 cups peeled and cubed potatoes (I used 10 gold potatoes which was a little more than four cups but I didn't just want to leave a few potatoes sitting)
-1/2 cup chopped celery (about 1 stalk)
-2 cups chicken broth
-1 teaspoon dried parsley
-pinch of salt
-pepper to taste
-2 teaspoons of flour
-1 1/2 cups of milk
-1 1/2 cups of shredded cheese (I used cheddar jack)
-1 package of bacon (I used thick sliced because it was on sale)
1. In a large stock pot, add potatoes, celery, chicken broth, and parsley flakes. Season with salt and pepper and simmer until vegetables become tender (about 30 minutes).
2. In a separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick (about 20 minutes). Meanwhile, cook bacon (I got mine nice and crispy).
3. Stir in cheese, cooked bacon (which I chopped into little pieces), and simmer until cheese is melted.
Enjoy! I sprinkled some more cheese and bacon on top.
I served ours with a slice of toasted sourdough baguette.
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