National Homemade Soup Day

In the winter, one of Kiddo’s favorite suppers has got to be homemade soup. And of all the soups I’ve made, a creamy potato soup is one of his all-time favorites. I’m not sure if it’s the soup, the cheese or the bacon that he loves most.

Finally, a National Day that  truly makes sense. Baked Alaska Day in February, or Peach something in January are delicious, but not very practical. But soup in the winter – count me in!

One of the things I really like about this recipe is that, aside from the prep work, it cooks up in a snap. I didn’t even bother to start the soup until my guys were home from work. That way the soup was bubbling-hot, the crescent rolls soft and fresh, and dinner was so perfect. I hope you enjoy this soup as much as we did. If not, that’s okay – I’ve got some links to a few other family-favorites at the bottom of the page. Have a great day!

Farmer Joe’s Potato Soup
4 slices Bacon
6 Yukon Gold Potatoes, peeled and diced small
1/4 White Onion
4 tablespoons Butter
4 cups Chicken Stock
1/4 cup Flour
1 1/2 teaspoon Garlic Powder
Kosher Salt to taste
Black Pepper to taste
3/4 cup Heavy Cream
1 cup Cheddar Cheese, shredded

Stack bacon slices, cut into pieces. Set aside. Peel and dice the potatoes into small pieces. Set aside. Peel and finely dice a quarter of an onion. Set aside.

Heat a large stainless steel saucepan over medium heat. Cook bacon pieces until nicely browned. Remove bacon with a slotted spoon, place on paper towels to drain. Pour bacon renderings into a jar for another use. Add butter to the saucepan and let it melt.

Sauté the onions in butter until golden. Sprinkle flour over the onions, season with garlic powder, salt and pepper. Stir well to combine. Add chicken stock and whisk well to incorporate.

Add potatoes and bring to a low boil over medium-high heat, stirring often.  Reduce heat to medium-low, simmer for 20 minutes or until potatoes are fork tender, stirring occasionally to prevent sticking.

Note: For chunky soup, leave the potatoes alone. For a thicker, smoother soup use a potato masher to gently mash some of the potatoes, leaving the rest as small pieces.

Stir in the heavy cream, heat through. Taste and adjust seasonings as needed.

Ladle soup into bowls, top with cheese and bacon bits. Enjoy!

This is a great soup to serve with Buttery Crescent Rolls. The rolls are delicious dipped in the soup.

Family Favorite Homemade Soups
B.L.T. (Bacon-Lardoons-Tomato) Soup with Arugula Pesto
Baked Potato Soup with the Works
French Garlic Soup with Rustic Artisan Bread
Tuscan Pesto Tomato Soup with Grilled Cheese Wedges

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen