Mmmmmm what's better than a hot bowl of soup and a crumbly piece of cornbread on a chilly fall day or night? I love to make a pot of soup or chili on Sundays to cook while we watch football...it's just relaxing, and kind of hugs the soul. Then I can eat on the leftovers during the week!
This potato soup was delicious and made a ton for us to enjoy for several days afterwards. Mike says you can't have potato soup without cornbread so I made my very first batch of cornbread ever and it was amaaaazing! I simply looked up a five-star recipe that was easy to follow and quick to make, and I decided to go with this Betty Crocker recipe. It's not your iron skillet/crispy crust/salty variety...it's got more of a sweetness to it, which I really like.
But back to the soup. This was really so simple to make and had great flavor! It does start with a base of bacon grease so if you're a vegetarian you'll want to substitute your preferred cooking oil. No biggie! Personally, I love bacon and knowing this recipe called for it made me extra excited to try it.
Homemade Potato Soup
6 bacon strips
3 baking potatoes, peeled and cubed
1 C grated carrots (I used pre-cut matchstick carrots)
1 medium yellow onion, diced
1 TBLS dried parsley flakes
1/2 TSP celery seed
1 TSP salt
1/2 TSP pepper
2 cans (approx. 16 oz) low-sodium chicken broth
3 TBLS all-purpose flour
3 C whole milk (use 2% if you prefer)
1 C shredded sharp cheddar cheese
Optional toppings: diced scallions, bacon crumbles, extra cheese
In a dutch oven, cook bacon strips over medium heat until crisp. Remove bacon and place on paper towels. Reserve to crumble for soup topping.
Add vegetables, seasonings, and broth to the pot and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (about 10-15 minutes).
Mix flour and milk in separate bowl, then add mixture to soup. Bring to a boil and stir constantly while soup thickens (about 2-3 minutes).
Stir in cheese until melted.
Top with bacon crumbles, diced scallions, and extra cheese if desired.