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Prep 30 mins
Cook 45 mins
This is the first time I have ever attempted to make potato soup, but it came out so well I went back for seconds! This definitely defines comfort food for me! It is a little labor intensive, and something that I reserve specifically for the weekend, but I guarantee it is worth the time!
- 14.79 ml extra virgin olive oil
- 14.79 ml butter (salted or unsalted work)
- 118.29 ml onion, diced
- 453.59 g bacon, cut into small chunks
- 1360.77 g red potatoes, cut into bite sized pieces (I prefer it with the skins on)
- 946.36 ml chicken broth
- 946.36 ml water
- 473.18 ml half-and-half (or milk to lighten it up a bit)
- 44.37 ml flour
- salt and pepper
- cheese (optional)
- sour cream (optional)
- In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
- In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
- In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
- Take some of the broth/water in a bowl and add flour to make a roux.
- Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
- Slowly add roux to desired thickness and cook until potatoes are tender.
- Top with left over bacon, cheese and sour cream, if desired.
I loved this recipe. The soup was just a bit thin for me so I thickend it up just a little more. It was wonderful