Becca's Potato Bacon Soup


  • 6 slices cooked bacon, crumbled, or more to taste
  • 6 cups peeled and cubed potatoes
  • 4 cups chicken broth, or more as needed
  • 2carrots, shredded
  • 1yellow onion, chopped
  • 1 tablespoon dried parsley
  • ½ teaspoon celery seed
  • salt and ground black pepper to taste
  • 2 cups milk
  • ¼ cup all-purpose flour
  • 4 slices American cheese, cut into small pieces
  • 6green onions, chopped(Optional)
  • Directions

  • Step 1

    Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.


  • Step 2

    Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.

  • Step 3

    Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

  • Cook's Note:

    When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don’t want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.

    Colby-Jack cheese can be substituted for the American cheese.

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