Granny’s Hearty Potato Soup

Creamy Bacon and Potato Soup with Bread sticks
  • 12 slices bacon
  • 1 (32 oz.) carton low-sodium chicken broth
  • 2 cups water, optional
  • 5 russet potatoes, cubed
  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons dried parsley
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1/2 (8 oz.) package cream cheese, cubed
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, grated
  • 2 cups half-and-half
  • kosher salt and freshly ground pepper, to taste
  1. In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate.
  2. Drain all but 3 tablespoons bacon fat and return pot to heat. Add diced potatoes and cook for 10 minutes, then add onions and celery and sauté for 6-8 minutes, or until softened.
  3. Season generously with salt and pepper, dried parsley and red pepper flakes, if using.
  4. Add garlic and cook for another 1-2 minutes, or until fragrant.
  5. Pour in chicken broth (and water, if thinner consistency is desired) and bring mixture to a boil, then reduce heat to a simmer and cook for 15 minutes. Season with salt and pepper.
  6. In a small bowl, whisk cornstarch into 2 tablespoons water, then pour slurry into soup. Cook for 5 minutes, then stir in sour cream, cream cheese and half-and-half.
  7. Stir until cream cheese and sour cream melt smoothly, and cook for another 5 minutes, taste and adjust seasoning, if necessary, then transfer to serving bowls.
  8. Top with crumbled bacon and freshly ground pepper and enjoy!

Print Friendly, PDF & Email