It feels like just about nothing is worse than when you’re really looking forward to a recipe and it just doesn’t turn out the way you’d hoped. At least, when you’re working away in the kitchen and chopping veggies and standing over a hot stove…when it doesn’t turn out it feels like it was all for naught, which we hate! Well here’s one recipe you’ll never have to worry about!
This is our Granny’s potato soup recipe and man, is it good. It’s thick and hearty, lots of chunky potatoes, plus plenty to keep it creamy and amazing. This is far from diet food, but you won’t even care about the calories once you try it, you’ll see! Bacon begins and ends this recipe, so its flavor is infused throughout the whole soup. That, along with potatoes, onion, celery and garlic make up the crux of this soup, but what makes it really stand out are the cream cheese, sour cream, cheddar cheese and half-and-half that go in at the end.
That’s right, Granny packed in not one, not two, not three, but four different types of dairy to make this the creamiest potato soup you’ll ever have. Well Granny sure did know what she was doing, because we’ve never tasted better and we can’t get enough of it!
Chunky Bacon Potato Soup
Ingredients
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
Preparation
In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate.
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.
Season generously with salt and pepper, dried parsley and red pepper flakes, if using.
Add garlic and cook for another 1-2 minutes, or until fragrant.
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.
In a small bowl, whisk cornstarch into 2 tablespoons water, then pour slurry into soup. Cook for 5 minutes, then stir in cheddar cheese, sour cream, cream cheese, and half-and-half.
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.
Top with crumbled bacon and freshly ground pepper and enjoy!
