- 6 slices bacon
- 4 tablespoons butter
- 2 cups mirepoix (celery, carrots, and onions, all minced)
- 3 cloves garlic, minced
- 1/2 teaspoon salt and/or seasoning (to taste, see notes)
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1-2 cups chicken broth
- 2 russet potatoes, peeled and cubed
- Bacon Prep: Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.
- Soup Base: Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.
- Simmer Time: Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.
Seasoning can kind of be whatever you want it to be. I like to use a little bit of sage, and I’ve also used a basic chicken seasoning mix which has thyme, rosemary, oregano, etc.