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December 27, 2010

Chunky Potato and Bacon Soup

Potato soup is a comfort food favorite especially on a chilly night.
You can select your favorite toppings. I like bacon, chives and cheese.
This soup has an extra splash of favor.

Serves 6
Prep time: 12 minutes
Total time: 45 minutes


  • 4 cups chicken stock or canned broth
  • 3 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 6 slices bacon
  • 1 tablespoon butter
  • 1 large white onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all purpose flour
  • ½ cup half and half
  • ¼ cup sherry
  • ½ teaspoon grated nutmeg
  • Salt and pepper to taste


    In a large saucepan, boil potatoes in stock until potatoes are almost tender but still have some texture. Remove from heat.

    In a skillet sauté bacon until crisp, remove and drain on paper towel.

    Add butter to 2 tablespoons of bacon drippings and sauté onion and garlic until onion is tender. Stir in flour. Add onion mixture and 1/2 of bacon to potato mixture. Add half and half and sherry and simmer until soup is slightly thickened; season with salt and pepper.

    Serve with Cheddar cheese biscuits

    Terri's Tips:

  • Use Yukon gold, red or russet potatoes for best results. These potatoes will maintain their shape and texture
  • Garnish with finely minced herbs such as parsley or chives and/or freshly grated nutmeg

    Cooking Wiser:

  • replace the half and half with chicken broth thickened with a beurre manie (a paste made of softened butter and flour in equal parts. Use 2 tablespoons for this recipes.
  • For a vegetarian dish omit bacon and use 1 tablespoon olive oil with the butter to saute the onion
  • Posted by terri at December 27, 2010 02:44 AM