Cream of Potato Bacon Soup

Home is where the soup is... I mean heart. With winter coming to a close and spring being just around the corner, I thought I would share this soul warming recipe.

Ingredients

  • 1 lbs thick cut bacon
  • 3 tbsp bacon fat
  • 4 stalks celery thinly sliced
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 2.5 lbs Russet Potatoes cubed
  • 1/4 cup bacon fat
  • 1/8 cup flour
  • 1 cup heavy cream
  • 1 cup milk
  • 4 cups chicken stock
  • Just Give'r Savory Rub

Gettin'r Done

  • Pre heat oven to 400 degrees.
  • Line a baking sheet with aluminum foil and spread bacon out evenly. Season with Just Give'r.
  • Bake for 20 minutes or until desired doneness.
  • Reserve bacon fat once done.
  • Pre heat soup pot on medium heat. Once heated add 3 tablespoons bacon fat, celery, onion and garlic. Stir occasionally for 5 minutes or until onions are translucent. If onions begin to brown turn down heat, you do not want to fry the veggies.

  • In a saucepan over medium heat combine 1/4 bacon fat and 1/8 flour. Cook for 4 minutes stirring constantly. After the 4 minutes whisk in your heavy cream and milk. Continue to whisk until thickened then remove from heat.
  • Add potatoes to the pot of veggies and continue to cook for 4 minutes stirring occasionally.

  • Add the chicken stock to the soup pot, it should cover the potatoes and veggies completely.

  • Season with Just Give'r Savory Rub. I added roughly 3 tablespoons to the pot.

  • Mix well and simmer for 20 minutes.
  • After the 20 minutes are up it's time to pour in the heavy cream mixture. Mix well and continue to simmer until potatoes are cooked through. Use a fork to poke the potatoes, once there is no resistance and the probe easily you are ready to serve.