Potato Soup is the ultimate in comfort food. I wish I could put into words just how good this soup really is. This classic potato soup is simple to make lightened up with milk instead of cream yet perfectly creamy, delicious and ready in less than an hour.
Baked Potato Soup
Ingredients
1 pound bacon
1 small onion, chopped
2 stalks celery, diced
2 garlic cloves minced
3 tablespoons all-purpose flour
1 cup whole milk
4 cups chicken broth
6 cups peeled and cubed potatoes
2 teaspoon creole seasoning
1 teaspoon garlic salt
Green onions, chopped
Grated cheddar cheese
Bacon bits
Directions
1. In a Dutch oven, or 4 quart saucepan,
cook the bacon over medium heat until done. Remove and crumble.
Reserve drippings, set aside. Drain off all but ¼ cup of the bacon grease.
2. Cook onions and celery in reserved bacon
drippings until onions are translucent, about 4 to 5 minutes. Stir in
garlic to existing mixture of onions and celery.
3. Whisk in flour. Cook, stirring
constantly, for 1 to 2 minutes. Whisk in milk, slowly add chicken broth.
Bring the liquid mixture to a boil, Add potatoes, creole seasoning and garlic
salt. Cook, stirring constantly, until thickened for about 10 to 15 minutes
Garnish each bowl of soup
with cheddar cheese, bacon crumbles and chopped green onions
