Bacon Onion Potato Soup
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
1 tablespoon olive oil
1 medium yellow onion (about 8 ounces), chopped
3 strips uncooked bacon
4 Russet potatoes, peeled and cubed
1 celery rib, sliced
1/4 cup all-purpose flour
1 teaspoon dried chives
1 teaspoon salt
3 cups chicken broth
1/2 cup heavy whipping cream or milk
1/4 cup grated Parmesan cheese
Over medium heat in a large saucepan or Dutch oven, drizzle olive oil and add onions. Cook until translucent. Add bacon and fry until crisp.
Add potatoes, celery, flour and chives. Pour in broth. Bring to a simmer and cook until potatoes are tender.** Add cream and cheese, warming through. Serve hot.
**Note: You can freeze the soup before adding the cream and cheese. This makes an excellent make-ahead meal. Double the recipe and freeze half, add the cream and cheese for a meal tonight and one later in the month.
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