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Creamy Potato Soup

This creamy potato soup is the ultimate comfort food, with potatoes, bacon, carrots, onion, celery, and cream.
Course: Dinner
Cuisine: American
Servings: 6
Calories: 690kcal
Author: Joy Kincaid

Equipment

Ingredients

  • 6 strips bacon diced
  • 1 cup onion chopped
  • 2 1/2 pounds potatoes (about 6 cups*) peeled and cubed
  • 1 cup celery sliced
  • 1/2 cup carrots sliced
  • 3 cups water
  • 1 1/2 teaspoons salt
  • 2 cups milk
  • 2 cups light cream half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cheddar cheese shredded

Instructions

  • Cook bacon and onion in 5 quart Dutch oven or stock pot over medium heat until bacon is cooked through and onion is translucent. Remove bacon and onion and drain, pouring off fat.
  • Place potatoes, celery, carrots, water and 1 1/2 tsp salt in pan.  Cover and cook on medium-high heat until mixture comes to a boil; about 5 minutes.
  • Reduce heat to low and simmer 15 minutes or until vegetables are tender.  Drain.
  • Place half the potato mixture and milk in blender.  Puree until smooth.  
  • Return pureed mixture to the pot with the other half of the soup. Add the cooked bacon and onions back to the pot.
  • Stir in cream, 1/2 teaspoon salt (or to taste) and 1/2 tsp pepper.
  • Cook over medium heat, stirring occasionally for 15 minutes or until hot.  Do not boil.  
  • Ladle hot soup into serving bowls and top with a sprinkle of cheddar cheese.

Notes

*I use about 6-7 medium-sized potatoes.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 44g | Protein: 20g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 1264mg | Potassium: 1187mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3187IU | Vitamin C: 41mg | Calcium: 466mg | Iron: 2mg
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