Now that the hustle and bustle of the holidays have passed, we have settled in for a cold and often cloudy January. These cold days have me dreaming about warm comfort foods. That's just what this hearty potato soup is. It's the kind of meal that your whole family will enjoy, and you'll want to snuggle up with a blanket after. And why not? Comfort foods and blanket snuggling are some of the best parts of winter!
This is my favorite potato soup recipe. It has layers of flavor and is so delicious served with rolls or in a bread bowl.
Ingredients:
1/3 Cup butter
1 Medium yellow onion, diced
2 Cloves garlic, minced
1/3 Cup flour
2 Cups chicken stock
3 Cups whole milk
1 Tsp salt
1/2 Tsp pepper
5 Cups yukon gold potatoes, washed and diced (peeled if preferred)
1 Cup celery, chopped
1 Cup carrots, medium diced cubes or rounds
1/4 Cup parsley, minced
1 Cup bacon, cooked and roughly diced
Shredded cheddar cheese for serving
Directions:
In your favorite soup pot, melt butter over medium heat. Add onion and garlic. Cook until onions soften and start to brown, stirring occasionally to prevent garlic from burning. Stir in flour and cook for an additional 3 minutes. Whisk in chicken stock slowly. Stir in milk. Add salt and pepper, and bring to a simmer.
Add potatoes, celery, carrots, parsley, and bacon (reserve a small amount of bacon for garnish if desired). Stir, reduce heat, and cover. Cook until potatoes are fork tender, stirring occasionally.
Serve with a sprinkle of cheddar cheese and bacon, and enjoy!
1/3 Cup butter
1 Medium yellow onion, diced
2 Cloves garlic, minced
1/3 Cup flour
2 Cups chicken stock
3 Cups whole milk
1 Tsp salt
1/2 Tsp pepper
5 Cups yukon gold potatoes, washed and diced (peeled if preferred)
1 Cup celery, chopped
1 Cup carrots, medium diced cubes or rounds
1/4 Cup parsley, minced
1 Cup bacon, cooked and roughly diced
Shredded cheddar cheese for serving
Directions:
In your favorite soup pot, melt butter over medium heat. Add onion and garlic. Cook until onions soften and start to brown, stirring occasionally to prevent garlic from burning. Stir in flour and cook for an additional 3 minutes. Whisk in chicken stock slowly. Stir in milk. Add salt and pepper, and bring to a simmer.
Add potatoes, celery, carrots, parsley, and bacon (reserve a small amount of bacon for garnish if desired). Stir, reduce heat, and cover. Cook until potatoes are fork tender, stirring occasionally.
Serve with a sprinkle of cheddar cheese and bacon, and enjoy!