Servings: ~6
Total Time: 45 Minutes
Ingredients
- 1 pack Godshall’s Beef Bacon
- 4-5 medium Yukon gold* potatoes (~3 lbs, peeled & diced)
- 4 cups of chicken or vegetable stock
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon of cornstarch
- 2 tablespoons of cold water
- Chopped fresh parsley, for garnish (optional)
Instructions
- Place 6-7 strips of bacon in a large soup pot and cook until crisp and browned.
- Remove bacon, chop into small pieces, and set aside, leaving the fat in the pot.
- Add chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add celery, potatoes, and the stock. Add about 1 teaspoon of salt and ¼ teaspoon of pepper.
- Bring to a boil. Reduce heat to low and cover. Simmer until the potatoes are soft, stirring occasionally – about 20 minutes.
- Cook the remaining slices of bacon, according to package directions, cut into half strips, and set aside.
- If you’d like some potato chunks in the soup, remove about half of the potatoes and mash the rest of the soup with an immersion blender.
- Return the potato chunks and stir in the heavy cream and beef bacon bits. Add more salt and pepper, if needed, to taste.
- Combine the cornstarch with two tablespoons of cold water in a small bowl and stir the mixture until it forms a thick paste with no lumps. Next, slowly add the cornstarch slurry to the simmering soup, stirring continuously as you go.
- Allow soup to simmer for 5 more minutes, stirring frequently.
- Garnish with ½ strips of bacon and fresh parsley. Enjoy!
Served at PA BaconFest 2024!
