THE Absolutely Ultimate Potato Soup

March 24, 2009 > 4 Comments

This is my very own recipe that took years to develop. I would try several recipes until I created THE Absolutely Ultimate Potato Soup. THE Absolutely Ultimate Potato Soup is actually a combination of several recipes. Each potato soup recipe I would try, I would like a certain aspect but didn’t like the taste, texture, or ingredients. So I took all positive features of each recipe and created my own.
I have made this soup for countless fellowship dinners, almost always because it was requested. It stores well and tastes just as good if not better leftover! Now THAT’S the sign of a good recipe.

So, before I say THE Absolutely Ultimate Potato Soup again here’s the recipe…

THE Absolutely Ultimate Potato Soup

·         1 lb of bacon

·         2 stalks celery diced

·         1 onion, chopped

·         3 cloves garlic, minced

·         9 baking potatoes – baked

·         2-3 cups chicken stock

·         3 Tablespoon butter

·         ¼ cup all purpose flour

·         1 cup heavy cream

·         2 cups whole milk

·         10 oz shredded cheddar cheese

·         8 oz sour cream

·         Salt / pepper

Cut bacon with scissors into 1 inch squares. Fry bacon over medium heat in a Dutch oven.
Remove bacon from pan and set aside. Leave about ¼ cup of the bacon grease in the Dutch oven, and refrigerate the rest for use in another recipe.
Scoop flesh out of the already baked potatoes. Discard skins. Set aside.
In the Dutch oven with the remaining bacon grease sauté the celery & onion about 4 minutes or until the onions are transparent. Add garlic and continue cooking for another 1-2 minutes. Add potatoes, toss to coat. Remove from heat.
In a separate pan melt butter over medium heat. Whisk in flour. Cook stirring constantly for 1-2 minutes. Whisk in heavy cream and milk. Stirring constantly until thickened. Basically you are making a base cream sauce.
Add to the potato mixture.
Place pot on medium low heat and thin to desired consistency by adding ½ cup chicken stock @ a time. When desired consistency is reached, stir in cheese, sour cream & bacon.
Salt & pepper to taste.

I promise you this is the best potato soup out there or your money back! Well, not really, but it is killer good!

For more great recipes visit Tempt My Tummy Tuesday at Blessed with Grace!

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