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.

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INGREDIENTS

1/2 pound Bacon
3 large Russet potatoes
1 medium Onion
1 tablespoon Flour
2 cups Chicken Stock
2 cups milk
1/2 teaspoon Salt ; - to taste
1 teaspoon Black pepper ; - to taste
1 dash hot sauce ; - optional
1 cup Half and half
2 medium green onions ; - finely sliced (greens)

Servings

INSTRUCTIONS

PREP WORK:

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).

COOKING:

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

VARIATIONS:

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.

NOTES

This is one of our family's winter time staple comfort foods.

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Grandma's Potato Soup

1/2 pound Bacon 
3 large Russet potatoes 
1 medium  Onion 
1 tablespoon Flour 
2 cups Chicken Stock 
2 cups milk 
1/2 teaspoon Salt - to taste
1 teaspoon Black pepper - to taste
1 dash hot sauce - optional
1 cup Half and half 
2 medium green onions - finely sliced (greens)

PREP WORK: 
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).

COOKING:
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.

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

VARIATIONS:
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.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (413g)
Recipe Makes: 8 Servings

Calories: 397
Calories from Fat: 202 (51%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 2g
Cholesterol 50.1mg		15 %
Sodium 472.8mg		16 %
Potassium 943.4mg		25 %
Total Carbohydrate 36g		11 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 34.1g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 397

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REVIEWS

apatton730

Hands down best potato soup I’ve ever tasted! Shared the soup and shared the recipe 3 times yesterday!

mommyluvs2cook2

So good! Hit the spot for our potato soup craving :)

Jesnik59

wonderful

michael_brown

My only change was an extra teaspoon on flour because I like potato soup a bit thicker. Great recipe. Topped it with the diced green onions, bacon and and smoked cheddar.

michael_brown

My only change was an extra teaspoon on flour because I like potato soup a bit thicker. Great recipe. Topped it with the diced green onions, bacon and and smoked cheddar.

michael_brown

My only change was an extra teaspoon on flour because I like potato soup a bit thicker. Great recipe. Topped it with the diced green onions, bacon and and smoked cheddar.

natiknc1

This was so good and easy to make. I added some green onions at the end for flavor and texture. My whole family and friends liked it. I am from Ukraine originally, so this was my first attempt at Potatoe Soup and am happy to find such easy directions to follow. Thank you author!

NurseBrandy

Memaryme

My husband. Had seconds and I caught him licking his spoon and bowl... will do again.

bonnie_hite

Wow! 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!

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Grandma's Potato Soup

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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