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Now that it’s officially fall, I love making and eating different soups, and homemade potato soup is one of my absolute favorites! This recipe is full of lovely chunks of potatoes, and has plenty of onions, celery, bacon, and even some cheese to add some protein.
This is a relatively quick soup to make once you get everything prepped. It’s easier to make if you have a little Ninja Food Chopper, or a good food processor. You’ll want to be able to process some of the soup to add back in as a thickener. I used my little Ninja just because it was sitting on the counter, and I didn’t need to blend a lot, but if I had a large amount to blend, I would have pulled out my awesome BlendTec blender. What can’t that machine do, am I right? Exactly!
What’s really great about a lot of soups, including this one, is that it tastes just as good, if not better, reheated a day or two later.
Try it, and let me know how you like it!
- 1 pound of bacon, chopped into small pieces
- 3 stalks of celery, diced
- 1 onion, chopped
- 3 cloves garlic, finely minced
- 10 potatoes, peeled and cut into cubes
- 4 cups chicken stock
- 3 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 2 teaspoons Mrs. Dash original blend
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar (mild or sharp)
- Over medium heat, in a large pot or Dutch oven, cook the bacon until done. Remove cooked bacon from the pan and place onto paper towels to drain. Drain off all except for 1/4 cup of the bacon grease.
- Saute the celery and onion in the 1/4 cup of remaining bacon grease, still in the same pot. Cook until onion begins to turn translucent. Add the garlic, and cook for an additional minute. Add in the potatoes. Stir together, and cook for 4 to 5 minutes. Return the bacon to the pot, and cover the potatoes and bacon mix with chicken stock. Cover the pot, and simmer until the potatoes become tender.
- In a separate small pan over medium heat, melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for 2 minutes. Whisk in the heavy cream, garlic powder, and Mrs. Dash.
- Bring to a low boil and cook, stirring constantly, until mixture has thickened.
- Stir into the potato mixture.
- Remove about 1/2 of the soup and potatoes. Puree it in a blender. Return to the pot. Add in the cheese and stir until melted. Add in salt and pepper to taste, or allow each person to add their own to their bowl of soup. Serve.