Cooking with Chef Bryan: Old Fashioned Potato Soup

Saute bacon in a Dutch oven until cooked.

Add diced celery and onions to the bacon and sauté until softened.

Add peeled and diced russet potatoes to the pot.

In a separate pot, have chicken stock boiling.

Create a roux by combining bacon drippings and butter, then sprinkle with flour and mix to coat the vegetables.

Pour the boiling chicken stock into the Dutch oven with the vegetables and potatoes, and let it cook until the potatoes are tender.

Remove about half of the cooked potatoes and use an immersion blender to puree them until creamy and smooth.

Add the remaining whole potatoes back into the soup for texture.

Stir in canned milk to the soup.

Finish the soup by adding cheese and stirring until melted.

Prepare additional bacon by sautéing it in a pan for garnish.

Cook French bread in the bacon grease for added flavor.

Serve the potato soup in a bowl with garnished bacon and optionally sprinkle with cheese and black pepper.

Equipment Needed

Spice Level:

Dietary