this soup is delicious. my mom use to make it all the time during the winter months or if me and my brother were sick. it was so good, we would request it all the time. i still ask her to make it for me to this day! this is my attempt to make her soup. of course, it does not taste as good as hers. 🙂 feel free to use chicken broth instead of bouillon. instead of half and half, consider using heavy cream or even carnation milk. like a little kick? add hot sauce!
- 1/2 pound bacon - cubed
- 1/2 onion - chopped
- 3 ribs celery - chopped
- 4 cloves garlic - minced
- 1/2 teaspoon dried thyme -
- 8 russet potatoes - peeled, cubed
- 1/4 cup flour -
- 4 cups chicken stock - *bouillon based
- 1 cup half and half -
- 2 tablespoons fresh parsley - chopped
heat a stock pot over medium heat. add the bacon and saute until bacon is crispy and has rendered its fat. remove some of the bacon from the pan to use as garnish. to the remaining bacon and bacon grease add the onions, garlic and celery. saute until tender, about 5 minutes. add in the potatoes, stirring to coat, sauteing for 4-5 minutes. sprinkle the flour over the potato mixture. stir to coat and allow to cook for a minute to cook off the flour taste. stir in the chicken broth, scraping the drippings off the bottom of the pan. bring to a boil, stirring as it thickens. cover and reduce to a simmer. cook on low until the potatoes are tender about 15- 20 minutes. stir in the half and half, and allow to simmer for a few minutes until flavors marry. taste,season with salt/pepper to taste and garnish with parsley and reserved bacon.