Potato Soup


February 4th is Homemade Soup Day. On a cold, winter day, there’s nothing better than a bowl of warm and filling soup! This soup can be modified to fit any dietary needs as well. Make this on the stove top or double and cook in a slow cooker to serve more people. It’s so good! Serves 8. 

5 large russet potatoes, cubed

3 C chicken broth (homemade, if possible)

4 Cups milk – dairy or dairy alternative is fine

2 large carrots, sliced and quartered

3 large stalks celery, diced

1 medium onion, diced

8 oz cream cheese, cubed (dairy or dairy free cream is fine)

1 C shredded cheddar (or dairy alternative cheese) + more for garnish

1/3 C butter

1/3 C gluten free flour

3 garlic cloves

Green onions (for garnish)

1/2 # bacon, cut into pieces

Salt & Pepper, to taste

In a fry pan, cook bacon according to package instructions, or until crispy. Break into pieces. Set aside for garnish.

In a large pot, add a tablespoon of bacon grease and saute carrots, celery, and onions for 5 minutes, or until soft.

Add butter and garlic, melt on low heat, add flour and cook for a bit, stirring constantly. Stir in chicken stock, milk and cream cheese and add the diced potatoes.

Bring to a low simmer and cook 15-20 minutes or until potatoes are tender. Add the cheddar, add more salt if needed.

Serve in bowls and top with more cheese, bacon, and green onions.

Pin It on Pinterest

Share This