The versatile potato is the star of this creamy soup, accented with crunchy bacon bits. Potatoes are believed to come from eastern South America and were cultivated in Peru as far back as 8,000 BCE. A European famine in 1770 led Frenchman Antoine-Augustin Parmentier to set up potato soup kitchens to feed the hungry. Recipes for potato soup were common in France in the 19th century with one published recipe dating to 1869.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 slices cooked bacon, crumbled
- 6 cups peeled and cubed potatoes
- 4 cups chicken broth
- 2 carrots, shredded
- 1 yellow onion, chopped
- 1 Tbsp dried parsley
- ½ tsp celery seed
- Salt, to taste
- Ground black pepper, to taste
- 2 cups milk
- ¼ cup all-purpose flour
- 2 slices American cheese, cut into small pieces
- 6 green onions, chopped
Directions
- In large stockpot over medium high heat add cooked bacon, potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper.
- Bring mixture to a boil and then cover with lid and reduce heat to medium low.
- Simmer, stirring frequently and slightly mashing potatoes, about 20 minutes. Add extra chicken broth if needed.
- Whisk together milk and flour in small bowl and then slowly pour into soup while stirring constantly.
- Bring soup back to a simmer and cook until thickened, 3–5 minutes.
- Remove soup from heat and stir in American cheese until fully melted.
- Serve garnished with green onion.
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