Ingredients
Units
Scale
- 6 slices Bacon
- 1 Small Onion, Chopped
- 1 cup Celery, Chopped
- 4 cups White Potatoes, diced or cubed
- 32 oz Chicken Broth
- 1 cup Milk
- 2 tbsp Butter
- Salt to Taste
- Pepper to Taste
Instructions
- In a large pot or dutch oven, cook bacon until crispy.
- Remove bacon from pot, chop and set aside.
- Add the chopped onion and celery to the bacon grease in the pot.
- Cook until soft, about 5 minutes.
- Add the diced potatoes and chicken broth, bring to a boil.
- Cook until potatoes are done, about 10 minutes. Potatoes should slide off a fork when poked.
- Use an immersion blender or standard blender to puree the potatoes to your desired consistency.
- Transfer soup back to pot if you used a standard blender.
- Add in the milk and butter.
- Bring to a low boil and simmer for 20 minutes.
- Serve immediately topped with cheese and the chopped bacon!
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course, Side Dish, Soup