Becca's Potato Bacon Soup

Becca's Potato Bacon Soup
  • 6 slices cooked bacon, crumbled, or more to taste
  • 6 cups peeled and cubed potatoes
  • 4 cups chicken broth, or more as needed
  • 2 carrots, shredded
  • 1 yellow onion, chopped
  • 1 tablespoon dried parsley
  • 1/2 teaspoon celery seed
  • salt and ground black pepper to taste
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 4 slices American cheese, cut into small pieces
  • 6 green onions, chopped (optional)


  1. Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
  2. Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
  3. Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

04/03/2018
Becca's Potato Bacon Soup, recipe PT15M PT1H 5 455 calories

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