Potato Soup Recipe

Cook the bacon: Add the chopped bacon to a large skillet and cook until crisp. Transfer to a plate lined with paper towels and set aside. Reserve 1 tablespoon of the bacon grease (or use olive oil).

Cook the vegetables: In a large pot or Dutch oven, warm the reserved bacon grease over medium heat. Add the onions and cook for 3-4 minutes. Add the carrots and celery and cook for 6-8 minutes, or until softened. Stir in the garlic, 1 teaspoon salt, and ½ teaspoon pepper. Mix to combine and cook for 1 minute.

Simmer the potatoes: Add the potatoes and 6 cups of broth. Cover and bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.

Make the roux: As the potatoes simmer, melt ⅓ cup butter in a small saucepan over medium heat. Once melted, whisk in ⅓ cup of flour until smooth. Slowly whisk 2 cups of milk into the roux, whisking continuously, until slightly thickened (it should look like a thin gravy). Remove from heat.

Blend and finish: Stir the roux into the soup. Blend until creamy using an immersion blender, or carefully blend in batches in a blender. Season with additional salt and black pepper, to taste.

Serve: Ladle into bowls and top with bacon, cheese, green onions, sour cream, and hot sauce if desired.