We could cook potato soup everyday for a month and not make it the same way twice! Potato soup can be made in so many different ways! I loved this one because it doesn’t have a lot of milk in it like many other ones I have tried in the past. It is hearty and fulfilling, yet not at all heavy. Paired with buttery homemade biscuits, it is a warming chowder on a cool night. The recipe makes a large pot so invite friends or family over to share!
Be sure to have some fresh bread to dunk into this creamy bowl of soup, I heartily recommend the butter biscuits, they whip up very quickly and taste delicious!
- 3½ pounds potato, peeled and cut into ¾-inch cubes
- ¾ cup chopped pepper (yellow and red)
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
- 5 cups chicken broth
- 8 slices bacon, crisp-cooked, drained, and coarsely chopped
- 1 - 15 oz can great northern beans, rinsed and drained
- 2 cups shredded cheddar cheese (8 ounces)
- ½ cup half-and-half or whipping cream
- 1 Tbs parsley (or ¼ cup fresh)
- ½ tsp celery seed
- ½ tsp dill weed
- ½ cup dairy sour cream
- In a large heavy bottom pot or Dutch oven combine potato, sweet pepper, garlic and black pepper. Stir in the broth. Bring to a rolling boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is fork-tender.
- Slightly mash the potatoes with a fork or potato masher. Stir in the bacon, beans, 1-1/2 cups of the cheese, the half-and-half, parsley, celery seed and dill. Heat through.
- Ladle soup into bowls and top each serving with a tablespoon of sour cream and sprinkle of reserved cheese.
Try cooking your bacon in the oven! It really brings out the flavor and isn't as messy as stove top cooking (no splattered grease or burnt grease smell!)
Lay bacon in single layer on jelly roll pan. Bake at 400 degrees for about 20 minutes until crisp. Be careful not to spill the bacon grease when you take the pan out of the oven!! Remove bacon to paper towel lined plate and let drain. YUM!
adapted from Better Homes & Gardens