Ready in 45 minutes
This has been a family favorite for four generations. Simple to make and so delicious, it's great to come home to a bowl full.
"Very tasty and easy to build off of. I took the suggestion at the end of adding vegetables and everything turned out great. I did add some cayene in there just because I love my soups to have a bit of a kick and the hot sauce wasn't doing it for me. Thanks for posting; this will be gone soon. :)"
Cut the bacon into small chunks (about 1/2" wide). Cut the onion into 1/2" dice. Cube the potatoes to app 1/2" (leave skin on if desired).
In the botton of a large heavy bottomed pot, fry the bacon until it's very crisp. Remove to some paper towel and drain of most of the bacon grease. Reserve the grease to add smal amounts back if needed during the next step.
In the remaining (2-3 tbs.) grease saute 1/2 of the potato cubes until they are starting to soften. Add the onion and saute about 2 minutes until they start to soften. Finally add the remaining potato cubes and continue cooking until they are starting to soften. By then the first batch of potato should be starting to brown lightly. Cooking the potatoes in two stages is called Layering and results in some very soft and some moderately soft so the soup has texture.
Sprinkle the flour over the onions & potatoes and stir it in to get all the flour moistened with the bacon fat. Add a bit of additional fat if needed. Allow the flour to cook for a minute or so to cook off the flour taste but don't cook it until it starts to darken. Add the chicken stock and stir gently to mix. As the stock heats it will start to thicken from the flour and some of the potato. Add milk in 1/2 cup increments to keep the mixture soupy.
Adjust the seasoning to taste with salt, pepper, and hot sauce as desired. Add in the half & half to adjust to a thin, creamy consistency. Finally, add about 3/4 of the crisp bacon bits. Reserve the rest for garnish.
Simmer for another few minutes and serve. Top each serving with a few bits of bacon and slices of green onion.
Each (app 1 cup) serving contains an estimated:
Cals: 350, FatCals: 122, TotFat: 18g
SatFat: 9g, PolyFat: 1g, MonoFat: 8g
Chol: 33mg, Na: 500mg, K: 918mg
TotCarbs: 33g, Fiber: 4g, Sugars: 2g
NetCarbs: 29g, Protein: 10g
You can add fresh or frozen corn, chopped green beans, or other appropriate vegetables. You can also change the chicken stock to clam broth and add minced clams to make this into New England style clam chowder.
This is one of our family's winter time staple comfort foods.
NurseBrandy 2m ago
Memaryme 11m agoMy husband. Had seconds and I caught him licking his spoon and bowl... will do again.
bonnie_hite 1y agoWow! Best homemade potato soup I have made so far. The kids and the hubby thoroughly enjoyed it. I cooked the first batch of the potatoes a little too long, so when it says 'starts to soften' that really means at the very beginning of the softening. I also used a little bit more than a dash of hot sauce and it really helped with the flavor. This will become a weekly addition in the cold winter months!
stepham 1y ago
mindyvawdrey 1y agoi used precooked bacon which meant there wasnt enoigh grease for yhe potatoes and even adding butter didnt help. everything was pretty much a burnt mess from there.
janicegailey 2y ago
donna_webster_10 2y agoThis was very yummy. I only used 1 tsp of pepper instead of 2 like the recipe called for. Hubby said it was as good as his granny's and that's saying something.
gailwinterb 2y ago
bobbi_jones_50 2y agoWill make this again. Cheap, good meal for the family.
ardnassomar 2y agoI'm sure the original recipe is great as it is but I am vegan so I made this recipe vegetarian by substituting real bacon with vegetarian bacon, milk with soy milk and flour with nutritional yeast. The result was delicious, low fat and healthy. Thank you for a great soup!