Ingredients
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
Directions
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.
Category:
Cold-Weather Cuisine
