Prep Time
25 minutes
Cook Time
20-30 minutes
Serves
8
Ingredients
- 8 cups potatoes, washed and cubed, with or without skins (Yukon variety delicious, Russet variety always works)
- 1 cup celery, diced
- 1 yellow onion, minced
- 1 1/2 cup milk or cream
- 4 cups vegetable or chicken broth
- 3 Tablespoons butter or olive oil
- 2 Tablespoons cornstarch
- ¾ teaspoon salt
- Ground pepper
- 1-pound bacon (Of course bacon makes everything extra tasty, but substitution with bacon bits as a garnish will also add flavor and compliment the potatoes – Recommended brand, Hormel Bacon Bits)
- Shredded Cheese any variety
Steps
On parchment lined baking sheet, cook bacon on broil until crispy. Remove from oven and crumble. Set aside for garnish.
In large cooking pot, melt butter, celery and onion over medium heat until onion is translucent and softened. Add cubed potatoes and broth (vegetable or chicken). Cook on medium heat until potatoes are tender when pierced with a fork.
In small bowl combine cornstarch and milk or cream. Stir with whisk until combined and smooth. Stir soup while adding milk mixture to avoid lumps. Cook until milk mixture is thickened, continually stirring. Add salt and pepper to taste.
Optional:
If you would like more of a creamier soup, you can puree ½ of the soup and then add it back into the whole.
Garnish with bacon or bacon bits and shredded cheese
.