Potato Soup
Serves: 4
  • 4-6 slices of bacon
  • ½ cup chopped onion (or 1 leek, chopped)
  • 2 large carrots, peeled & chopped (optional)
  • 2 celery stalks, chopped
  • 3 medium potatoes, peeled & chopped into small squares or triangles
  • Salt & pepper, sprinkle desired amount
  • ½ - 1 tsp garlic powder
  • 32 oz chicken broth (4 cups)
  • 1 TB dried parsley
  • 2 cups milk
  • Shredded cheese (optional)
  • Other options: corn, kale/spinach, zucchini, butternut squash
  1. Cook the bacon in a large pot (I cook right in the pot I'm cooking the soup in to save on dishes), remove and set aside in a papertowel.
  2. Drain the grease and add onion, celery & carrots to the pot. Sauté for a couple minutes. Add diced potatoes, salt & pepper, garlic powder. Stir and sauté for a few more minutes.
  3. Pour in the broth, add the parsley, and bring to a gentle boil. Crumble the bacon and add (if you want to add corn and/or kale you can put that in now too).
  4. Cover and cook for 10-15 minutes on medium, or until potatoes are tender, stirring occasionally.
  5. Stir in the milk and bring to a gentle boil while stirring consistently. Reduce heat and cook about 10 minutes. Continue stirring frequently. You basically just want to cook until it's the right consistency. Add shredded cheese if desired. It does help thicken it.
If you don't cook the bacon in the same pot then you will need to add a little oil before putting the onion, carrots & celery into the pot.
Recipe by OFM at http://organicfibromommies.net/2015/01/potato-soup/