Creamy Potato Soup with Bacon
When temperatures dip below C-O-L-D, a hearty cream of potato soup is in order! Pantry friendly staples like potato, carrot, celery, milk and cream of chicken soup make this a budget (and family) friendly meal. (Oh, and butter and cream cheese!) Topped with crispy, crumbled bacon and cheese, it’s comfort food in a bowl.
Ingredients
8 potatoes, peeled and cut into 1/2-inch dice
3–4 carrots, peeled and cut into 1/2-inch dice
1 onion, cut into 1/2-inch dice
2–3 celery stalks, cut into 1/2-inch dice
1 tsp. salt (Kosher, sea or table)
1 tsp. thyme
1 tsp. ground black pepper
1 can condensed cream of chicken soup
2 cups whole milk, at room temperature
1/2 c. (1 stick) unsalted butter, at room temperature and cut into 1/2-inch slices
1–8 oz. brick cream cheese, at room temperature and cut into 1-inch cubes
4–5 slices thick cut bacon, cut into 1/2-inch lardons
1/2 to 1 c. shredded cheese of your choosing
Dried chives or parsley
Instructions
In a large pot, combine potatoes, carrots, onion and celery. Add water to just cover the vegetables. Add the salt and bring to a boil over medium-high heat. Cook until vegetables are tender. Drain off all but about 3 cups water.
Add thyme, black pepper, cream of chicken soup, milk, and butter. Stir until melted and evenly combined. Add cream cheese, again stirring until smooth.
While soup is cooking, fry bacon until crispy over medium high heat. Remove to a paper towel lined plate to drain and cool slightly.
To serve, ladle soup into bowls and top with cheese, bacon and either dried chives or parsley. Salt and pepper to taste.
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