Rich Potato Soup with Carrots and Bacon


4 medium potatoes (about 2 lbs) peeled and cut into 1/2 inch cubes
4 ribs celery including leaves, chopped
5 carrots, peeled and chopped
1 large onion, chopped
3 cups water
2 tsp whole celery seed
1/2 tsp cayenne pepper
kosher salt and black pepper to taste
3 cups milk, divided
3 cups half and half, divided
2 tbs cornstarch
1 and 1/2 cups corn kernels
5 pieces bacon, cook crisp and broken into pieces
This rich potato soup is creamy with carrots, onions, celery, corn and spices.

  • In a medium soup pot (uncovered) over medium high heat, cook potatoes, celery, carrots and onions in water until tender and the water has mostly cooked off, about 15-20 minutes.
  • Stir frequently, then add celery seed, cayenne, salt and pepper, and stir well well. Taste for seasoning.
  • Add the milk and half and half and stir well, reserving 1/4 cup in a small bowl.
  • To the reserved milk and half and half, add the cornstarch and mix until all the lumps are gone, then slowly pour into the soup while stirring.
  • Heat the soup until near boiling, stirring constantly, for about 1-2 minutes until the soup starts to thicken then reduce the heat to medium low.
  • Add the corn and bacon and let cook for another 10 minutes.
  • Serve with crusty bread.




15 min


30 min


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