2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped
2 TBSP butter or ghee
1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP)
3 & 1/2 cups whole milk
6 slices bacon, cooked and diced
1/2 large onion (or 1 small), thinly sliced
2 celery stalks, diced
3/4 cup shredded cheddar cheese (optional)
1/2 cup sour cream (optional)
1/2 tsp pure salt (or to taste)
freshly ground black pepper to taste
- Wash potatoes.
- Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at 350.
- In the pot you’ll be making the soup, cook the bacon, remove from pot, and set aside.
- In the same pot, add the onions and saute until lightly browned.
- Add celery, saute a few minutes longer, then remove vegetables from pot and set aside.
- Once the potatoes are cool enough to handle, peel and discard the skin (can easily pull it off with your fingers), and roughly chop the remaining potato.
- Still using the same pot, melt butter over medium heat, add garlic and cook for a minute or 2.
- Stir in the milk.
- Add chopped potato to the pot, and bring mixture to a boil, stirring frequently.
- Reduce heat & simmer for 10 minutes, uncovered.
- Dice or crumble the cooked bacon and add it to the potato mixture along with the onions, celery, cheese (and sour cream if using).
- Stir until cheese is melted.
- Season with salt and pepper to taste.
Serves 4.
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SIDE NOTES:
~ Talk about a rich, hearty soup… This is very delicious and quite filling. A little goes a long way. If you enjoy a baked potato with the works, you’ll like this soup. Of course, not everyone does well with a meal this rich, you can make the soup (a little) lighter by omitting the sour cream, and/or the cheddar, and/or the bacon.
~ If it’s easier, you can make the potatoes earlier in the day – so they’re cooled off & ready to add at your convenience.
~ I stir about half of the onion/celery/bacon into the soup, and use the other half to add over each individual serving, but you can stir it all in if preferred (the only difference is the presentation – will taste the same either way).
~ Use a nitrate-free bacon from naturally raised, grass-fed pigs – or if you don’t eat pig products – a high-quality, turkey bacon will work.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw