Potato Cheese Soup Recipe
A creamy, cheesy, velvety potato soup loaded with veggies, cheese and bacon.
Ingredients
- 5 lb Yukon Gold Potatoes peeled
- ½ lb Bacon chopped
- 4 tbsp Butter
- 2 Large Carrots microplaned
- 3 stalks Celery small diced
- ½ White Onion minced
- 2 cups Chicken Broth
- 2 cups Milk preferably Whole Milk
- ¼ cup Cornstarch
- 2 tsp Granulated Garlic
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tbsp Dried Chives
- 1 tbsp Dried Parsley
- 3 cups Cheddar Cheese shredded
- 1 cup Heavy Cream
Instructions
- Microplane two of the peeled potatoes. Cut the rest into half inch cubes.
- In a large stock pot over medium-high heat, cry bacon pieces until crispy. Remove from pan and leave all grease in pan. Reduce heat to medium and add butter.
- Once butter is melted add celery, carrots, onion and microplaned potatoes. Saute for three minutes before adding milk.
- In a cup combine chicken broth, cornstarch, and remaining seasonings. Then add to pot. Continue to simmer for 25 minutes, stirring occasionally to prevent scorching the bottom.
- Add cheese to soup. Once fully incorporated add the heavy cream and bacon pieces. Let cook another five minutes before removing from heat. Let rest 5 minutes before serving.
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