Description
This is our Granny’s potato soup recipe and man, is it good! It is far from diet food, but you won’t even care about the calories once you try it.
Ingredients
Scale
- 12 slices bacon
- 1 (32 oz.) carton low-sodium chicken broth
- 2 cups water, optional
- 5 russet potatoes, cubed
- 1 yellow onion, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 2 tablespoons dried parsley
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 (8 oz.) package cream cheese, cubed
- 1/2 cup sour cream
- 1 cup sharp cheddar cheese, grated
- 2 cups half-and-half
- kosher salt and freshly ground pepper, to taste
Instructions
- In a large stock pot over medium-high heat, cook bacon until crispy, then transfer to a separate, paper towel-lined plate.
- Drain all but 3 tablespoons bacon fat and return pot to heat. Add diced potatoes and cook for 10 minutes, then add onions and celery and sauté for 6-8 minutes, or until softened.
- Season generously with salt and pepper, dried parsley and red pepper flakes, if using.
- Add garlic and cook for another 1-2 minutes, or until fragrant.
- Pour in chicken broth (and water, if thinner consistency is desired) and bring mixture to a boil, then reduce heat to a simmer and cook for 15 minutes. Season with salt and pepper.
- In a small bowl, whisk cornstarch into 2 tablespoons water, then pour slurry into soup. Cook for 5 minutes, then stir in cheddar cheese, sour cream, cream cheese, and half-and-half.
- Stir until cream cheese and sour cream melt smoothly, and cook for another 5 minutes, taste and adjust seasoning, if necessary, then transfer to serving bowls.
- Top with crumbled bacon and freshly ground pepper and enjoy!