This is my favorite soup recipe ever. We haven’t made it in months for some dumb reason but it used to be a weekly staple. It’s on the menu with potato rolls tonight!
Baked Potato Soup
Ingredients:
- ½ – 1 lb bacon
- ½ medium onion, diced
- 1 clove garlic, chopped
- ½ c. celery, chopped
- 5 lbs potatoes, peeled and diced
- 8 c. water
- 6 bouillon cubes
- 8 ounces cheddar cheese, shredded
Directions:
Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat until tender, not browned. Add water, potatoes, and bouillon and bring to a boil. Reduce heat to simmer, and cover, simmering until potatoes are tender. Use a potato masher or immersion blender to smooth out the soup some if desired. Stir in cheese until melted into soup. Stir in crumbled bacon, and serve. We like to top it with IMO/sour cream too. Serves 8 “real” servings.
Nicely timed! Today I plan to harvest at least half of my potatoes and this sounds delicious.
This recipe is perfect for tonight’s meal and this soup can be matched with the roasted chicken that I will be preparing for dinner. My family will definitely enjoy their meal. Thanks a lot for sharing this simple soup recipe.