This potato soup is absolutely delicious and will fill you up on a cold winter evening.
Prep Time:10 min
Cook Time:30 min
Total Time:45 min
Yield:12 servings 1x
1 lb bacon, chopped
1/2 C butter
2 large sweet onions, diced small
2 large carrots, diced small
2 stalks celery, diced small
5 lbs potatoes, cubed
2 C cream
2 Tbsp corn flour
1 C shredded cheddar cheese
salt and pepper
In a large pot, place your cubed potatoes and then cover with cold water. Don’t add too much water – just enough to cover the potatoes by about an inch. Set on the stove to boil and cook while you work on the rest of the soup.
Chop up the bacon into small pieces and then fry them up in a large skillet. Allow them to get pretty well done, as they will get soggier when added to the soup. Remove the bacon from the pan, leaving the grease.
Next, add your butter to the pan to combine with the bacon grease. Throw in your diced veggies to the mix. I generally stick to the classic onions, carrots and celery, but you can add mushrooms or other vegetables if you fancy them. Cook them until very tender. Then turn down the heat to low.
Into the pan, sprinkle your corn flour around the cooked veggies and stir until the flour dissolves. Then pour in your cream, stirring again. Continue stirring until you have a nice slurry.
Pour your vegetable slurry mixture into the pot of potatoes. Use a long spoon to stir it all together. The water from the potatoes will mix with the slurry and thicken up nicely.
Add in your cooked bacon pieces and stir again.
Finally, add in your shredded cheddar cheese.
Taste the mixture and add salt or pepper until it tastes perfect.
You CAN leave the bacon and cheese out at the end and just use it to garnish the soup, but I personally prefer to have it all IN the soup. It just tastes amazing.