Creamy cheesy potato soup topped with more cheese and bacon!
My oldest daughter comes by her love of soup honestly. Her favorites are mine, too. She and I could eat soup every day. When the temperatures begin to change in the fall, both of us start to crave it even more. at the beginning of the week, she said, “we haven’t had potato soup in ages, you should make it this week.”
Last night, I talked to her when she was at work. I asked how late she was there, and she told me and asked “why?” I said, “because I made potato soup!” When she got home she sat down and took her first bite, with a satisfied “Mmmmm.” she said “I know it’s only been a couple of hours since you told me that you made this, but it feels like a week!”
This recipe can be made stove top, or in your crock pot.
Bacon is added to the top before serving, so feel free to leave it out for a meatless meal, it’s one we always make for Lent.
- 4 stalks of celery, chopped
- 1 cup carrots, diced
- 1 large onion, diced
- 4 potatoes, peeled and cubed
- 4 Tablespoons butter
- 32 oz Chicken broth
- 2 cans cream of celery soup
- 16 ounces sour cream
- 2 cups cheddar cheese, shredded, divided
- salt and pepper to taste
- Real bacon pieces, for topping
- shredded cheddar cheese, for topping
In your soup pot, melt butter. Add the celery and onion and saute for about 5-7 minutes.
Add potatoes and carrots, cover with chicken broth, cover and simmer for about 25 minutes, or until your veggies are your desired tenderness.
Add soup and sour cream, combine.
Add 2 cup of cheddarcheese, stir.
Top with more shredded cheddar and bacon pieces.
Make this recipe in your crock pot! Cook veggies and broth on low all day, to finish, add soup, sour cream and cheese before serving.
Amount Per Serving: Calories: 486 Total Fat: 33g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 90mg Sodium: 1121mg Carbohydrates: 33g Fiber: 4g Sugar: 7g Protein: 16g