4.8
(39)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.
Step 2
Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.
Step 3
Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.
Your folders
pinchofyum.com
5.0
(54)
30 minutes
Your folders
pinchofyum.com
45 minutes
Your folders
pinchofyum.com
45 minutes
Your folders
pinchofyum.com
5.0
(9)
Your folders
taste.com.au
4.7
(12)
30 minutes
Your folders
bestrecipes.com.au
4.9
(24)
20 minutes
Your folders
the-girl-who-ate-everything.com
4.5
(516)
5 hours
Your folders
loveandlemons.com
5.0
(60)
30 minutes
Your folders
bettycrocker.com
5.0
(457)
Your folders
myrecipes.com
4.0
(52)
Your folders
acouplecooks.com
3.7
(3)
25 minutes
Your folders
greenhealthycooking.com
4.8
(4)
60 minutes
Your folders
barefeetinthekitchen.com
4.6
(7)
Your folders
simplyrecipes.com
4.8
(43)
50 minutes
Your folders
allrecipes.com
5.0
(8)
30 minutes
Your folders
allrecipes.com
4.6
(30)
1 hours, 15 minutes
Your folders
allwecook.com
Your folders
bonappetit.com
5.0
(3)
Your folders
herbsandflour.com
5.0
(3)
25 minutes