- I Package of Bacon
- I Celery Stalk
- 1/2 Carrot
- 5-6 Large Yukon Gold Potatoes
- 9 Cups Chicken Stock
- 1 Tbs. White Vinegar (I use White Balsamic, but any white vinegar is fine)
- 1/3 Cup All-Purpose Flour
- 1 1/2 Cup Milk
- 1/2 Cup Cheddar Cheese
- 1/2 Cup Jack Cheese
- Salt & Pepper to Taste
First, the recipe calls for Chicken Stock, not broth. Since I am so domesticated and Martha-Stewart-like, I make my own; however, it’s not necessary. If you want to make your own stock, you can use my recipe, or your own favorite.
Since I am so domesticated and Martha-Stewart-like, I make my own.
For the potato soup:
Cut the celery and carrot into tiny pieces. Peel the potatoes and cut into 1/4 to 1/2 in. cubes, depending on preference. If you cut the potatoes small, they will dissolve into the soup, which makes it thicker, but if you like large chucnk of potatoes, cut them a little larger.
Cut the bacon into 1/2 pieces and fry in a soup kettle. Once crispy, remove the bacon, set aside and keep enough bacon grease to liberally coat the bottom of the kettle. To the pot, add the chicken stock and stir to remove the brown bits from the bottom of the pan (there’s lots of flavor there). Add the vinegar, celery, carrot and potatoes and bring to a boil. I add Salt & Pepper at this point. Reduce heat, cover and simmer on low for about 20-30 minutes or until potatoes are cooked tender.
In a separate bowl or measuring cup, whisk the flour and milk together until smooth and add to the soup. Cook for another 10 minutes on medium-low heat to get the raw flour taste out. The soup will thicken during this process. Add the cheese to the soup and cook another 5 minutes. Taste to see if you need more salt or pepper.
That’s pretty much it. You can add more or less cheese, depending on your preference. Sometimes, I even like to throw in a spoonful of sour cream at the end. Scoop it into bowls, toss on some bacon and maybe some green onions. God, this is perfect on a cold day.