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mom's potato soup

aurora avatar
Recipe by
Aurora McBee
@aurora
Great Falls, MT

A simple creamy soup with extra flavor using pantry ingredients. This soup can easily be made vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. Use butter instead of bacon grease to saute the mirepoix.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For mom's potato soup

  • 6 slice
    bacon
  • 3 Tbsp
    bacon grease or butter
  • 2 stalk
    celery, chopped small
  • 1
    carrot, chopped small
  • 1 md
    yellow onion, minced
  • 4 clove
    garlic, minced
  • 1/4 c
    all purpose flour
  • 2 c
    chicken broth, warmed
  • 2 c
    milk, warmed
  • 1 1/2 lb
    potatoes, any variety, cubed (5-6 med potatoes)
  • 1 c
    shredded cheddar
  • 1 tsp
    salt
  • 1/2 tsp
    pepper

How To Make mom's potato soup

  • 1
    Cook the bacon over medium heat until crisp. Remove from pan to cool.
  • 2
    To the reserved bacon grease, add the celery, carrot, onion, and garlic. Saute over medium heat, stirring frequently, until soft. Chop the bacon while the vegetables are cooking.
  • 3
    Add the flour. Stir into the vegetables and cook over medium heat, stirring very frequently, until the flour smells a bit nutty and the mixture just begins to turn light brown.
  • 4
    Stir in the warm chicken broth, then the milk. Add the diced potatoes and the chopped bacon. Cover and cook over medium to low heat, stirring frequently, until potatoes are soft, about 10-15 minutes.
  • 5
    When potatoes are soft, stir in cheddar cheese and turn off the heat. Add salt and pepper to taste.
  • 6
    Serve with extra crumbled bacon, more shredded cheese, or chives. This also goes nicely with a slice of crusty bread.
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