Ingredients
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4 cups peeled cubed potatoes (baking potatoes make a creamier soup, though I prefer red potatoes for the flavor)
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1 cup finely diced celery
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1 cup finely diced onion
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2 cups chicken broth or 2 cups vegetable broth
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2 teaspoons kosher sea salt
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1 cup milk
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1 cup heavy whipping cream
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3 tablespoons butter, melted
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1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
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1 tablespoon fresh minced chives or 1 teaspoon dried chives
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1/2 lb bacon, cooked crisp and crumbled
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1/2-1 cup shredded cheddar cheese (per your preference)
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1/2 teaspoon fresh ground pepper
Instructions
- In a large dutch oven, combine potatoes, celery, onion, broth (or water) and salt.
- Bring pot to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Reduce heat and stir in remaining ingredients, except cheddar cheese.
- Simmer until the soup thickens and is hot and bubbly, about 5-10 minutes.
- Either add cheddar cheese and stir into soup or sprinkle on top just before serving.
- You can also add some onion & garlic flavored croutons to each bowl of soup for some extra crunch.