Thick, creamy and oh so delicious potato soup. The ultimate comfort food! A simple recipe with a load of flavor. This soup is made almost weekly in our home during the winter months.
Creamy Potato Soup
I love the flavor and texture celery adds to this soup but if you are not a fan you may omit.
Top with shredded cheese, bacon and green onions then serve.
- 5 medium Potatoes, cooked and cut into cubes
- 6 Bacon slices, diced
- 1/2 medium Onion, chopped chopped
- 1/2 cup all-purpose Flour
- 1 1/2 cups Heavy cream
- 4 cups Chicken broth
- 1/2 teaspoon dry Basil
- salt and pepper to taste
Heat a dutch oven or heavy soup pot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in the stock pot.
Reduce heat to medium, add onions and celery. Cook until soft and translucent, about 5 minutes. Sprinkle flour over the onions/celery and cook, stirring constantly, about 2 minutes.
Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on the size of potatoes).
Using a potato masher or something similar, crush some of the potatoes to thicken the soup, leaving some chunks. Add heavy cream, bring back to a simmer and cook for an additional 10 minutes until warmed through.
Ladle soup into bowls and top each as desired.
Top with cheddar cheese, bacon and green onions before serving.
Adapted from jocooks