Ingredients
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6 (3 lbs, 1.3kg) Russet Potatoes
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2 Tbsp Buttersalted, but unsalted works too
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3 Carrots
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3 Celery Stalks
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1 large Onion
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5 Garlic Cloves
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1/4 cup All-Purpose Flour
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6 cups Chicken Stock
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1/2 tsp Salt
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1/2 tsp Celery Salt
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1 tsp Black Pepper
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2 Bay Leaves
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2 cups Whole Milkor cream
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1/2 lb (226gm) BaconOptional
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1 cup Grated Cheddar Cheese
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2 sprigs Fresh Thyme
Directions
Steps
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1
Done
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Make the Crumbled Bacon BitsPartially freeze the bacon for about an hour so it is easier to cut. Cut the bacon into long strips, then turn them and cut the strips into small squares. Sprinkle with pepper if desired. Fry over medium heat until crisp, about 8-12 minutes. Remove and transfer to a plate lined with paper towels to catch the drippings. (If using the oven, bake whole at 400°F / 204°C for 20-25 minutes. Remove and transfer to a plate lined with paper towels. when cool, dice into bacon crumbs. |
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2
Done
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Make the Potato SoupPeel and chop the carrots, onion, and celery. Peel and mince the garlic cloves. In a large pot over medium heat, melt the butter. Add the vegetables and cook, stirring regularly until soft, about 10 minutes. Meanwhile, peel and cut up the potatoes. Set aside the potatoes. |
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3
Done
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Add the flour to the pot stirring constantly for 1-2 minutes. Add the potatoes, chicken broth, salt, pepper, celery salt, and bay leaves and bring to a boil. Reduce the heat to medium and let simmer for about 15 minutes. |
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4
Done
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Remove the bay leaves. Reduce the heat to medium low. Slowly pour the milk (or cream) while stirring constantly. Simmer for another 15 minutes. |
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5
Done
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Chop the fresh thyme. Grate the cheddar cheese if needed. Serve the soup with the bacon, cheddar and thyme. |
