This is the ultimate comfort food. Everyone who tries it loves it, even my picky eaters. It’s a great way to use up a bag of potatoes that has sat a little too long, and it’s so easy to make. We love this extra when I have time to make my famous (in our house anyway) Dinner Rolls.
Bacon Potato Soup
- 1 lb bacon sliced or diced into small pieces
- ½ medium onion diced small
- 1 tbsp garlic minced
- 2 stalks celery diced small
- 5 lbs potatoes peeled and diced small
- 7 cups water
- 1 can evaporated milk
- 2 tbsp Better Than Bouillon Chicken
- 1 tsp ground pepper
- 8 ounces cheddar cheese shredded
- Fry bacon in large pot until cooked but still soft, then drain all but approximately 1 tablespoon bacon fat.
- Fry onion, garlic, and celery with the bacon in the bacon fat until tender and bacon is crisp.
- Add water, evaporated milk, potatoes, Better Than Bouillon, and pepper, and bring to a boil.
- Reduce heat to simmer, and cover, simmering until potatoes are tender, about 10 minutes.
- Remove from heat and use a potato masher to mash potatoes. If you want a chunkier soup, don't mash completely. For a much smoother soup, you can use an immersion blending.
- Soup will thick as it cools. Serve with shredded cheddar cheese.