
This rich and creamy potato soup is delicious and was deemed "one of the best things I've cooked" all year by Mrs. Meat Church. It is inexpensive, goes a long way and fills up the hungriest of appetites. We find that red, white or Yukon gold potatoes are the best choice. They hold their shape after cooking better than russet potatoes which are better suited for baked or mashed potatoes. In this video we cook outside, but this soup can be prepared on your stove!
How to video for this recipe: https://youtu.be/WTt1ElF14HM
Ingredients:
- 8 - 10 small\medium red potatoes, quartered
- 1 package bacon
- 1 red onion, chopped
- 2 ribs of celery, chopped
- 4 green onion stalks, chopped
- 1 T garlic (3 cloves), minced
- 3 T flour
- 32 ounces of chicken stock
- 2 C heavy cream
- 2 C milk
- 2 C shredded cheddar cheese
- 2-3 T Meat Church BLANCO (sub salt & pepper)
Topping
- shredded cheese
- bacon (above ingredient, cooked)
- green onion
Tools
- Enameled Dutch oven or skillet & a large pot
- potato masher
Prepare the soup
Cut the bacon into small strips. Cook it in a dutch oven until crispy.

Remove the bacon, set aside to drain as a soup topping.

Preserve enough rendered bacon fat to sauté the onion, celery, green onion and garlic. Drain the excess.Â
Add in the red onion and celery and cook until softened. Add in the green onion and garlic and cook for 2 - 4 more minutes.Â

Sprinkle the flour over the vegetables. Mix it in well and cook for 2 minutes.Â
Add the chicken stock and Meat Church BLANCO stirring well.Â

Add the heavy cream and milk and the entire pot together.Â
Add the potatoes.Â


Finish the soupÂ
Smash the potatoes in the pot to the consistency you like. I prefer it pretty smashed up, preserving a few larger pieces.Â
Spoon out a bite, blow it off and taste test. If it needs more BLANCO, add it at this time.Â
Serve your soup
Fill a bowl with soup.

Top with more BLANCO. Then add shredded cheese, bacon and green onion. I also like a dollop of crème fraîche or sour cream. Enjoy!
