The Ultimate Comfort Food

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