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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!

 

Applewood smoked bacon

Get yourself about 3/4-1 pound of your favorite bacon. I used applewood smoked bacon for this soup.

 

 

Cut up bacon into small pieces.

Cut it into small pieces. You can leave it in strips, but I like to cook it all at once, and it fits better into the pan if it’s chopped up.

 

 

Cook in skillet.

Toss the bacon into a skillet, and cook on medium until done.

 

 

Bacon looking might fine.

It’s looking mighty fine!

 

 

Drain bacon on paper towels.

All cooked and looking yum. Reserve 1/4 cup of bacon grease, and do what you like with what’s left (if any). Drain bacon on paper towels while you get busy with the next steps.

 

 

Minced garlic with onions and celery bits.

Cut up 3-4 stalks of celery into small pieces, along with 1 white or yellow onion, and 3-4 cloves of garlic.

 

 

Cut up potatoes.

Cut into chunks 7 or 8 medium sized potatoes.

 

 

1/4 bacon grease in soup pot

Put reserved 1/4 cup of bacon grease into bottom of your soup pot.

 

 

Add in the celery, onions, and garlic.

Add in the cut up celery and onions and cook on medium low until slightly translucent, then add in the minced garlic. Cook for an additional minute or so.

 

 

Throw in potatoes and cook a little longer.

Toss in the cut up potato pieces, stir a few times, and cook for another few minutes or so.

 

 

Add in the bacon.

Add the bacon to the pot.

 

 

Whipping cream and chicken broth.

See this here heavy whipping cream and 2 cans of chicken broth? You’ll need some just like it.

 

 

Mrs. Dash and garlic powder.

You’re also going to need some of both of these.

 

 

Pour in the chicken broth.

Pour the chicken broth into the soup pot with everything else. You’ll need about 4 cups of chicken broth.

 

 

Give it a good stir!

Give it a good stir, then cover with a lid, and let simmer until the potatoes are soft, about 15-20 minutes.

 

 

Melt butter in skillet.

In a clean skillet, melt 3 tablespoons of butter.

 

 

Add in 1/4 cup flour.

Add in 1/4 cup of flour.

 

 

Cooking flour in butter.

Whisk flour into melted butter and cook, stirring constantly, for at least two minutes. You want to make sure you cook the flour so there isn’t a flour taste left.

 

 

Pour in the heavy whipping cream.

Remember that heavy whipping cream from the picture with it sitting on top of the cans of broth? Now is the time to use it! Pour it slowly into the flour/butter mixture, stirring constantly.

 

 

Add in Mrs. Dash and garlic powder.

Add in 2 teaspoons of original blend Mrs. Dash, and 1/2 teaspoon garlic powder. You can also add in salt and pepper to taste, but I usually let everyone add in their own when they eat.

 

 

Cook until thickened.

Cook for a few minutes, until thickened, then pour into soup pot with the potatoes and other ingredients. Give it a good stir to combine everything.

 

 

Blend together a couple of cups of soup.

Carefully ladle out a couple of cups of the soup mix into a blender or food processor. Here, I am using my little Ninja since I don’t need to blend a lot.

 

 

Mix it up.

A few pulses will do the job nicely.

 

 

Pour back into soup.

Now scoop it out of the blender, mixer, or food processor and back into the soup. Mix it gently with a big spoon.

 

 

Check out the cheese!

See this cheese? It’s mild cheddar, but you can use sharp cheddar or really almost any of your favorite cheeses. Heck, mix it up and use a blend of cheeses! I used 2 cups in this soup, but you can more or less to suit yourself.

 

 

Put cheese into soup, then gently stir.

Dump it right on top, then gently mix it into the soup. It will melt almost immediately, depending on the type of cheese.

 

 

Finished soup.

There you go, you now have homemade potato soup! Eat it, and enjoy! As you can see, I added some celery leaves as a garnish just for the photograph, but removed them before eating, because they can tend to be slightly bitter. I also added a tad bit more cheese, because why the heck not?

 

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!

 

 

 

 

 

 

 

 

 

 

Avonelle's Homemade Potato Soup
Truly delicious, warm, and filling potato soup. It's the best homemade potato soup I've ever had, and it's the only recipe I use now for homemade potato soup.
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Ingredients
  1. 1 pound of bacon, chopped into small pieces
  2. 3 stalks of celery, diced
  3. 1 onion, chopped
  4. 3 cloves garlic, finely minced
  5. 10 potatoes, peeled and cut into cubes
  6. 4 cups chicken stock
  7. 3 Tablespoons butter
  8. 1/4 cup all-purpose flour
  9. 1 cup heavy cream
  10. 2 teaspoons Mrs. Dash original blend
  11. 1/2 teaspoon garlic powder
  12. Salt and pepper to taste
  13. 2 cups shredded cheddar (mild or sharp)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Bring to a low boil and cook, stirring constantly, until mixture has thickened.
  5. Stir into the potato mixture.
  6. 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.
Adapted from Karena on All Recipes
Centsible Me http://www.centsibleme.com/

2 Comments

  1. Kimi

    We make our own potato soup as well, it’s so yummy! You can never have too much cheese or bacon! And I totally agree that it tastes even better reheated the next day. Thanks for sharing your recipe! 🙂

    Reply
    • Avonelle

      Every time I think of bacon, I feel greedy, and my eyes glaze over. Love that stuff!

      Thanks for the comment!

      Reply

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