This delicious soup is thick and hearty, with lots of veggies and the goodness of bacon!
Step 1: Gather Your Ingredients
Gather your ingredients:
4 strips of bacon (preferably thick cut)
2 medium russet potatoes
2 celery stalks
1/2 teaspoon dried thyme
3 tablespoons flour
2 cups chicken broth
2 cups milk
1 cup shredded sharp cheddar (preferably white cheddar)
Step 2: Prep the Veggies
Wash and chop veggies.
Onion, celery and carrots in one bowl, and potatoes in a separate bowl.
Step 3: Fry the Bacon
In a large non-stick pot, fry the bacon.
Step 4: Saute Veggies
When the bacon is done cooking, remove it to a plate.
Saute the onion, celery, carrots and thyme in the bacon grease. You want about 2 tablespoons of oil, so if there is not enough grease left over from the bacon, add a bit of olive oil.
Cook veggies until they begin to soften - about 5 minutes. Sprinkle flour over the veggies and stir for two minutes.
Step 5: Add Broth, Milk and Potatoes
Whisk in broth and milk, then add potatoes. Crumble three strips of the bacon and add it to the soup. Bring soup to a boil, then turn down the heat and simmer until the potatoes are tender (about 20 minutes).
Step 6: Blend Soup
Once the potatoes are tender, ladle about 80% of the soup into a blender and puree until smooth. Add back to the soup pot.
Step 7: Add Cheese
Gradually stir in the shredded cheese.
Top each bowl of soup with some of the remaining crumbled bacon and a sprinkling of parsley. Serve with toasted crusty bread. Enjoy!