The components for this drink were given to me by one of my favorite restaurants. Play around with the ingredients and make any necessary adjustments. It tastes like a milkshake, it’s so amazing!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices cooked bacon, crumbled, or more to taste
- 6 cups peeled and cubed potatoes
- 4 cups chicken broth, or more as needed
- 2 carrots, shredded
- 1 yellow onion, chopped
- 1 tablespoon dried parsley
- ½ teaspoon celery seed
- salt and ground black pepper to taste
- 2 cups milk
- ¼ cup all-purpose flour
- 4 slices American cheese, cut into small pieces
- 6 green onions, chopped (Optional)
Instructions
- Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
- Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
- Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
- When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don’t want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.
- Colby-Jack cheese can be substituted for the American cheese.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 983 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little more flour about a tablespoon to thicken up more, I also added more potatoes and a can of cream of celery soup. It needs to rest another 10 min before serving. it came out pretty good. I made it before without the celery soup it didn’t change it outside of adding some celery.
Best soup we’ve ever had! Used skinless chicken thighs instead of chicken tenders. Works fine and had a nice flavor. Also took the bacon out after cooking it and set it aside until the soup is all done and that mixed it in with the soup. Kept a nice bacon flavor. Also used half milk and half half and half. And russet baking potatoes which gave it a nice creamy texture. Kept some of the potato chunks big so that there would be pieces of potato in the soup
fantastic recipe. I used fresh celery and parsley since I had them. love the color they added!
This was very good, and will be putting in my regular soup rotation for the winter months. Did as many others and used stalk of finely chopped celery instead of the seed, but otherwise used ingredients listed. Stealing from other reviews, I also used the bacon grease to make the roux for the thickening sauce, which i think brings in more flavor. Really not much else needs to be done, but probably will try some other cheese, like a shredded smoked gouda perhaps… Thanks for posting this recipe. definitely one of the best I’ve tried from here.
I used one finely chopped celery stalk instead of the celery seed and sauteed it and the onion in a little bit of the bacon grease. The rest of the bacon grease I used instead of the butter to make a roux with the flour and milk. I initially used the American cheese, but found it a little bland so I ended up adding some sharp cheddar. Homemade garlic croutons sprinkled on top took it over the top!!!! All other ingredients were followed exactly. I made this in my slow cooker and it took a lot longer than I expected it to. I did end up having to turn it on high after 6 hours as the potatoes were still crunchy. I highly recommend this recipe. My family loved it!!
I doubled the recipe and left the skins on white potatoes. I didn’t have celery seed and added garlic. It was delicious! Gave some away and everyone enjoyed it. Definitely a go-to now!
loved this hearty soup
Delicious and perfect for a cold fall evening!
I made this soup as part of a supper I cooked for 30 senior citizens in my culinary care at their retirement home where I work. The kitchen didn’t have any celery seed so I just went with one big stalk of celery, that went into the food processor along with the onion and carrots. Other than tripling the recipe ingredients to feed that many people, and the substitution for celery seed, I followed the recipe verbatim. It was a hit with most of the residents and 3 of them even requested second helpings. This one is gonna be a repeat request by them.
Very good. I made a roux from the flour, milk, bacon fat and spices, and added it after everything else was cooked. I also added some celery, sour cream, garlic and salt.
Great basic recipe! Will definitely be making this again. My husband and two kids loved it.
This is great! So much better than potatoes and milk..I’ve saved it in to my favorites
This is great! So much better than potatoes and milk..I’ve saved it in to my favorites
I love this soup! I’ve made it numerous times as written – but tonight I didn’t feel like dealing with bacon. I had some leftover Kielbasa so I sliced and quartered it and fried it in the soup pot before adding the veggies and broth. Get some char on the sausage for a deeper flavor. So yummy!!
I am not a fan of American cheese, so we used 1.25 cup of shredded cheddar…
First time I made it I didn’t use the cheese. It was delicious.
I made this for my family. I followed the recipe exactly, except I had shredded cheddar on the side for us to sprinkle on top as desired. The kids absolutely loved it. So easy to make. Will definitely make it again!
Great recipe. I would have liked more bacon.
This is a really good soup! The family very much enjoyed it. I added the recipe to my favorites list. It’s simple, easy to make, and not overly time-consuming to put together. I had to cut the recipe in 1/2 as I didn’t have enough of a couple of the ingredients to make the full amount. Cutting the recipe in half turned out be just the right amount for three adults. We each had a nice-sized bowl of it, plus some, with a sandwich, and had plenty leftover for another delicious meal. Like a lot of things, I’m looking forward to enjoying another bowl after all of the ingredients have had some time to “sleep in the same bed” for a night or two. I mostly followed the recipe, with the only differences being that I added a little water to make up for how much short I was (maybe a 1/4 of a cup) with the amount of chicken stock the recipe called for, and I used 4 cups of potatoes instead of 3 cups because I over-peeled the amount of potatoes I needed and I didn’t want to throw any away. I figured the more potatoes, the merrier. One last thing, I believe the recipe says to add salt and pepper for taste. To suit my taste, that amounted to adding up to at least a 1/4 teaspoon, or more, of salt and pepper, but that might be a bit too much pepper for some.
I made this today, also added some smoked ham, did fresh parsley, fill and celery turned out amazing.
I made this for dinner tonight and it turned out great!! I used 5 slices of thick cut bacon. Used corn in place of celery, which hubby liked better and it was fine without the green onions. I also used fat free half and half which gave it a richer taste. You could prep everything the night before and dinner would be easy the next day. Just add some crusty bread!