When I was a kid…homemade potato soup was a staple in our home. My mom used to make a big pot of it on the stove-top or toss all of the ingredients into two large crockpots. I come from a big family, so she always had to do batch cooking to feed us all. Over the years, my wife and I tweaked my Mom’s recipe to suit our family size and changing taste buds. You can cook this soup on the stove-top or in the slow cooker. If you’re using the slow cooker (which I often do), you’ll want to cook the soup on the low temperature setting for 3-4 hours or until the potatoes are done.
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Easy Potato Soup Recipe
6 large potatoes peeled and cubed
4 slices of bacon, cooked and crumbled
1/4 cup onion, finely chopped
1-2 stalks of celery, finely chopped
4 cups low-sodium, low-fat chicken broth
2 cups of water
1 to 1 1/2 tsp. Pink Himalayan Sea Salt
3/4 to 1 tsp. black ground pepper
1-2 tbsp. parsley flakes
1-2 tbsp. butter (not margarine)
Wash potatoes and cut into cubes. Chop onions and celery into small pieces.
Fill up a pot with 4 cups of chicken broth and 2-3 cups of water. Bring to a small boil. Toss in the cubed potatoes, chopped onion and celery. Stir in the Pink Himalayan Sea Salt, ground black pepper and dried parsley flakes. Stir in 1-2 tablespoons of butter. Cook over medium heat for 15-20 minutes.
While the soup is cooking line a microwave-safe plate with 2 paper towels. Cut bacon strips in half and lay them on the plate. Cover with another paper towel. Microwave on high at 30 second intervals until the bacon is nice and crispy. This process took 3 to 3 1/2 minutes in the microwave. Crumble up the bacon into small pieces.
Reserve 2 tablespoons of crumbled bacon and set aside. Toss the remaining crumbled bacon into your cooking pot during the last 5 minutes of the cooking time. Remove from heat.
Spoon soup into soup bowls. You can top with Cheddar Cheese and crumbled bacon if desired. Serve immediately.
Variations: You can add chopped or sliced carrots, minced garlic and you can stir in a spoon full of sour cream if desired.
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