Cook bacon in a Dutch oven or a heavy-bottom stock pot over medium-high heat until crisp, stirring frequently to avoid scorching. Remove the bacon with a slotted spoon and drain on the paper towels. Drain some of the bacon fat, if desired, but be sure to leave at least 3-4 TBSP of bacon fat in the pot for cooking vegetables.
Add onions, carrot and celery. Cook for about 5 minutes until softened. Be sure to scrape up the brown bits (delicious fond left from cooking the bacon) stuck to the bottom of the pot. Sprinkle flour over the veggies and cook for 2-3 minutes stirring constantly, to cook off the raw flour taste. Very slowly pour in the chicken stock. At first pour only about a third of the stock while stirring it into a creamy sauce and working out any of the lumps, then gently pour in the rest, stirring. Add potatoes and the bay leaf. The stock should just barely cover the potatoes, if it doesn't, add a bit more stock or water. Bring the soup to simmer over high heat, gently season with salt and pepper, reduce heat to maintain a gentle simmer, cover and cook for 25-30 minutes until the potatoes are completely tender.
Taste the soup and season with more salt and pepper. Remove the bay leaf. Stir in half and half (or cream.) If desired, roughly mash the soup with a whisk - this will add some creaminess to the soup while ensuring there are still plenty of potato chunks left. You can also puree a portion of the soup (maybe 25%) in a blender, but be careful, as sometimes that may make potato-based soups gummy. Ladle into bowls and garnish with reserved crisp bacon, cheese, chives or whatever other garnishes you prefer.
If the soup is too thick - add a bit more stock or water to thin it out.
Only use Russet potatoes in this soup. Other types of potatoes are waxy and will result in a gummy texture.
Ingredients
Directions
Cook bacon in a Dutch oven or a heavy-bottom stock pot over medium-high heat until crisp, stirring frequently to avoid scorching. Remove the bacon with a slotted spoon and drain on the paper towels. Drain some of the bacon fat, if desired, but be sure to leave at least 3-4 TBSP of bacon fat in the pot for cooking vegetables.
Add onions, carrot and celery. Cook for about 5 minutes until softened. Be sure to scrape up the brown bits (delicious fond left from cooking the bacon) stuck to the bottom of the pot. Sprinkle flour over the veggies and cook for 2-3 minutes stirring constantly, to cook off the raw flour taste. Very slowly pour in the chicken stock. At first pour only about a third of the stock while stirring it into a creamy sauce and working out any of the lumps, then gently pour in the rest, stirring. Add potatoes and the bay leaf. The stock should just barely cover the potatoes, if it doesn't, add a bit more stock or water. Bring the soup to simmer over high heat, gently season with salt and pepper, reduce heat to maintain a gentle simmer, cover and cook for 25-30 minutes until the potatoes are completely tender.
Taste the soup and season with more salt and pepper. Remove the bay leaf. Stir in half and half (or cream.) If desired, roughly mash the soup with a whisk - this will add some creaminess to the soup while ensuring there are still plenty of potato chunks left. You can also puree a portion of the soup (maybe 25%) in a blender, but be careful, as sometimes that may make potato-based soups gummy. Ladle into bowls and garnish with reserved crisp bacon, cheese, chives or whatever other garnishes you prefer.
If the soup is too thick - add a bit more stock or water to thin it out.
Only use Russet potatoes in this soup. Other types of potatoes are waxy and will result in a gummy texture.
