TheFarmChicken Potato Soup
This a creamy hearty soup perfect for chilly weather or any weather really. The bacon adds that little extra protein to make it heartier and more filling.
Ingredients
- 5 slices Bacon We used Beef
- 2 T Butter
- 1 Cup Onion Chopped
- 1 t Salt
- 1/2 t Pepper
- 1/4 Cup All-Purpose flour
- 3 Cups Water
- 4 Cups Chicken Broth
- 1 Bay Leaf
- 1/2 tsp garlic powder
- 3 medium celery stalks chopped
- 4 medium carrots peeled and sliced
- 6 medium potatoes peeled and cubed
- 2 cups corn canned or frozen
- 1 1/2 cups milk we like whole
- 1/2 cup cream
Instructions
- First, in a soup pot or Dutch oven fry the bacon till cooked. Next, add the butter and melt. Once the butter is melted add the onion and cook until translucent, 3-4 minutes.
- Next, you will add the salt, pepper and flour. When the flour is smooth and incorporated put in the water and chicken broth. Add in the bay leaf and garlic powder. *
- Next, add the celery and carrots and bring to a boil. Boil for 15 minutes and then add the potatoes and corn. (The reason we wait to add the potatoes is because they will break down if over cooked.)
- Next, on a low boil, boil until potatoes are tender, about 10 minutes. At this point remove the bay leaf, add cream and milk and warm thoroughly before serving.
- Enjoy with fresh biscuits, sourdough bread and butter or grilled cheese!
Notes
*If you have fresh garlic, you can use 2 cloves in place of the powder. You would add the fresh garlic at the same time as the onion.