There’s something so comforting about a big bowl of hot soup during the cold winter months. Especially if it’s thick and hearty soup like this potato bacon soup or cabbage roll soup. Truth be told, I love soup any time of year. Well, maybe when it gets above 30 C, I would sooner reach for a cold margarita. Soup also makes a lovely gift for someone who is feeling under the weather.
There is something about the combination of potato and bacon together in a dish that is so comforting. Just like pierogis. My husband would (almost) refuse to eat his pierogis if they were not buried in a pile of crispy bacon pieces. And sour cream on the side.
This recipe makes a fair bit but leftovers are just as good, if not better the next day (and the next). I just add a little extra milk to the pot at the beginning when I’m reheating it on the stove.
This recipe also freezes very well so if you want to freeze the extras, or perhaps you want to make a batch and freeze it in smaller mason jars for those busy workdays when you’re running out the door in the morning and don’t have time to make a lunch. I may not be able to meal plan for every single day but I can try to have a back up plan in place.
Potato Bacon Soup
- 8 cups peeled and diced potatoes
- ½ cup diced celery
- ½ cup diced carrots
- 1 medium onion , finally diced
- 1 package bacon , diced
- 4 cups vegetable broth or
- 4 cups water with 2 vegetable cubes bouillon
- ½ tsp salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- 5 tbsp butter
- 5 tbsp flour
- 2 cups milk
In a large stock pot, cook the bacon until crisp. Remove the cooked bacon leaving the bacon grease in the pot.
Add the chopped onion, celery and carrots to the hot bacon grease and cook until the onion is translucent. Make sure to scrap all those bacon bits from the bottom of the pan.Add the cubed potatoes to the pot with the broth or water. Add more if needed, to make sure the potatoes are completely covered.
Bring the soup to a shimmer and cook until the potatoes are cooked through, about 15 minutes. Add the bacon back in at this point.
At the same time you are cooking the potatoes, add 5 tbsp of butter to a medium saucepan and melt. Once the butter is melted, add the flour to the butter and whisk together to create paste. Allow to cook for about 2 minutes. The paste will take on a slight brown color. Slowly add the milk to the paste gradually. Turn the heat down and allow the mixture to simmer for approximately 10 minutes. The mixture will thicken.
Once the potatoes are cooked, I used a potato masher to smash the potatoes a bit but I left a lot of chunks. Stir in the thickened milk mixture into the potato mixture. Keep the soup on the heat until completely heated through. Serve immediately.