Potato Soup

Potato Soup


  • 4 slices of bacon, diced
  • 3 Yukon Gold potato, diced
  • ½ large onion, diced
  • 3 cups chicken broth
  • 3 ribs of celery, sliced
  • 1 tablespoon dried parsley
  • 1 large carrot, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons corn starch
  • ¼ cup milk
  • cups heavy cream


In a Dutch oven, fry bacon until crisp. Remove from pan. Add to the bacon drippings the onion, celery and carrots. Sauté until almost tender. Add the potatoes, broth, salt and pepper. Bring to a boil and simmer until vegetables are soft. In a small bowl, make a slurry of the corn starch and milk. Pour into the pan and simmer for a few minutes until the soup is thickened. Add the heavy cream and heat thru.

Pour into bowls and top with the crisp bacon.


Prep Time

Cooking Time