A traditional, rich, and velvety potato soup made with bacon grease, cream, and tender Russet potatoes. Authentic farmhouse flavor.
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 4 large Russet potatoes, peeled and cubed
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp celery salt
Instructions
- Fry bacon in a large pot until crispy. Remove bacon, keep grease.
- Sauté onion and celery in bacon grease until soft.
- Stir in flour and cook for 1 minute.
- Whisk in broth and milk. Add potatoes and celery salt.
- Simmer gently for 20-25 minutes until potatoes are soft.
- Mash some potatoes to thicken. Stir in cream and heat through.
- Serve topped with crispy bacon.