The Best Dang Potato Soup

I stole this recipe from my sister, Rachelle.
If I was a swearing kinda girl - I'd say a different word when referring to this dang potato soup.
It might have something to do with the bacon?
Whatever it is, it's delicious.  And it's perfect for a fall evening!
Potato Soup
2 cups chicken stock (1 14.5 can)
3 cups of diced potatoes
1/2 cup of diced onions
1 small carrot, grated
1/2 tsp of celery seed
1/2 tsp of salt
1/2 tsp of pepper
1 T parsley
3 T flour
3 cups milk
8 oz of cubed cheddar cheese
6 strips of bacon

Cook bacon strips.  Set bacon aside and save bacon drippings.  Combine chicken stock, potatoes, onion, carrot, celery seed, salt, pepper, and parsley in a pot.  Bring to a boil and boil for 15 minutes. (until potatoes are soft)  In the pan with bacon drippings, add flour until smooth.  Add milk.  Pour the mixture into the pot with veggies and seasonings.  Bring to a boil.  Boil for 2 minutes.  Add cheese, remove from heat, and stir unti cheese is melted.  DONE!  Spoon into bowls and top with crumbled bacon.  Serves 8 (I doubt it...you're going to want to eat 2-3 bowls of this creamy deliciousness!)

**Oh...and you see that roll?  That recipe is coming.  You don't want to miss it.
They're the best things I make.  Promise.

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  1. What kind of potatoes do you use usually?

    1. I use russett potatoes. I've never thought about using another kind? Tell me if you do!