POTATO SOUP (LOADED) – September 19 – National Potato Month


  • 8 Potatoes, cubed
  • 1 Tablespoon olive oil
  • 2 Stalks celery, diced
  • ½ Medium onion, diced
  • 1 Teaspoon salt
  • 2 Cloves garlic, minced
  • 6 Slices bacon, or ¼ cup butter
  • ¼ Cup flour
  • 2 Cups chicken stock
  • 2 Cups half and half
  • 1 Cup cheddar cheese
  • ¼ Cup chives, diced


Put the potatoes in a pot and cover with water and boil until soft.  Put the olive oil in a pan over medium heat and add the celery, onion, and salt.  Cook until the onion is translucent and then add the salt, and garlic.  In a pot, cook the bacon, or melt the butter.  If using bacon, remove.  Add the flour and stir.  Remove from heat and add the chicken stock and half and half.  Put back on the stove and starting on low turn up to medium-high slowly, about 15 minutes. When the potatoes are done, drain, then mash with a potato masher or fork.  Add the potatoes to the chicken stock mixture.  Dice the bacon, if used, and add ¾.  Serve in 4 bowls and top with the remaining bacon, if used, cheese and chives.

Tomorrow: September is National Rice Month, tomorrows recipe will use Rice.


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