Southern Potato Soup

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This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions.

Ingredients

• 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup.

• ¼ cup + 1 Tbsp butter

• 1 large onion, large ½-inch dice

• 1 stalk celery, split and sliced (½ inch)

• 1 medium carrot, ½-inch dice

• ¼ cup + 1 Tbsp plain flour

• 1 quart milk (may need more)

• 2 tsp chicken or vegetable bouillon (I use Better than Bouillon)

• 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock.

• Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, check the salt content)

You will need a large pot with lid.

Instructions

1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender.

2. Remove from heat; stir in flour, mixing well until all vegetables are coated.

3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this.

4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied.

Options

• Bacon, chopped chives, sour cream, or parsley for garnish.

• Sprinkling cheddar cheese on the top; adds more flavor.

• You can replace up to a cup of milk with cream.

• I like to use oyster crackers or Brenton Multi Grain Crackers with this.

Toast points, garlic bread, and cornbread are good too!

Tips

• Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan.

*I have used leftover country ham, torn into bits, instead of bacon.

A bowl of creamy potato soup with bits of bacon and sprinkled with parsley. The soup is in a white bowl and sits on a gray dish towel.

About this recipe:

• Cooking potatoes in bone broth enhances the flavor while providing collagen, vitamins, and protein.

• Incorporating onions, celery, carrots, or garlic will add more richness and depth to the soup.

• Potato soup is a warm, comforting dish perfect for chilly days or when you're under the weather.

• While shredded cheese can be mixed into the soup, it's preferable to sprinkle it on top of each portion before serving.

• If you like a thick, smooth and creamy soup, use an immersion blender. It makes the process go much faster.

Favorite Things

from

the Kitchen

Four white Le Tauci soup bowls with handles on a white background.

I love these Le Tauci bowls with handles.

LAURA LEE ALICE
COOKS

Southern Potato Soup

This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions.

Ingredients

• 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup.

• ¼ cup + 1 Tbsp butter

• 1 large onion, large ½-inch dice

• 1 stalk celery, split and sliced (½ inch)

• 1 medium carrot, ½-inch dice

• ¼ cup + 1 Tbsp plain flour

• 1 quart milk (may need more)

• 2 tsp chicken or vegetable bouillon (I use Better than Bouillon)

• 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock.

• Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, check the salt content)

Instructions

1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender.

2. Remove from heat; stir in flour, mixing well until all vegetables are coated.

3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this.

4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied.

Options

• Bacon, chopped chives, sour cream, or parsley for garnish.

• Sprinkling cheddar cheese on the top; adds more flavor.

• You can replace up to a cup of milk with cream.

• I like to use oyster crackers or Brenton Multi Grain Crackers with this.

Toast points, garlic bread, and cornbread are good too!

Tips

• Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan.

*I have used leftover country ham, torn into bits, instead of bacon.

LAURA LEE ALICE
COOKS

About this recipe:

Southern Potato Soup

This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions.

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Ingredients

• 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup.

• ¼ cup + 1 Tbsp butter​

• 1 large onion, large ½-inch dice

• 1 stalk celery, split and sliced (½ inch)

• 1 medium carrot, ½-inch dice

• ¼ cup + 1 Tbsp plain flour​

• 1 quart milk (may need more)​​

• 2 tsp chicken or vegetable bouillon (I use Better than Bouillon)

• 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock.

• Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, check the salt content)

Instructions

1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender.

2. Remove from heat; stir in flour, mixing well until all vegetables are coated.

3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this.

4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied.

Options

• Bacon, chopped chives, sour cream, or parsley for garnish.

• Sprinkling cheddar cheese on the top; adds more flavor.

• You can replace up to a cup of milk with cream.

• I like to use oyster crackers or Brenton Multi Grain Crackers with this.

Toast points, garlic bread, and cornbread are good too!

Tips

• Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan.

*I have used leftover country ham, torn into bits, instead of bacon.​​

LAURA LEE ALICE COOKS

About this recipe:

• ¼ cup + 1 Tbsp butter

• ¼ cup + 1 Tbsp plain flour

• 1 quart milk (may need more)

*I have used leftover country ham, torn into bits, instead of bacon.

LAURA LEE ALICE
COOKS