4 tablespoons butter

1 1/2 yellow onions, chopped

4 stalks celery, chopped

7 cups russet potatoes, diced (half peeled, half unpeeled)

1 (2.5-ounce) package real bacon pieces

1 (1-ounce) package dry onion soup mix

3 cups chicken broth

1 cup water

1/4 teaspoon pepper

1 tablespoon flour

½ cup whole milk

1 cup heavy whipping cream

Salt and pepper to taste


Sliced scallions, grated cheddar cheese and more bacon for garnish

In a Dutch oven, heat butter over medium-high heat. Add onions and celery; cook for 5 minutes. Add potatoes, bacon pieces, onion soup mix, chicken broth, water and pepper. Cover and bring to a soft boil for 10-15 minutes or until potatoes are tender.

In a bowl, whisk together flour and milk until smooth; stir into pot. Add heavy cream to pot, reduce heat to low, and cook for 10 minutes, uncovered.

Using a potato masher, smash a few potatoes to thicken soup. Add salt and pepper to taste. Serve garnished with scallions, cheese and additional bacon.

Tags: potatosoup