This traditional comfort food is made lighter by using the starchy potato water to create a creamy texture. By adding a small amount of milk creates the illusion of a much heartier soup.
This soup makes a fantastic meal, but if you are serving more than 2 people double the recipe.
- 1 medium onion, diced
- 4 medium potatoes, peeled and diced
- 4 ribs of celery, diced
- 2 carrots, peeled and diced
- 2 cups milk
- 4 T butter
- 4 slices bacon (optional)
- salt and pepper to taste
- 1/2 tsp celery salt (optional)
- If using bacon: Cut bacon into 1/2 inch pieces and cook bacon in 4 qt, or larger sauce pan until crispy . Set aside
- Drain all but 2 T bacon grease, melt butter.
- Add carrots,onions, and celery cook over medium-high heat until soft.
- Remove vegetables from pan, set aside.
- Place diced potatoes in pan, add enough water to just cover the potatoes. Bring to boil and cook, uncovered, until potatoes can easily be pieced with a fork.
- Mash the potatoes in water leaving some larger pieces
- Add cooked vegetables and milk, then warm the soup over medium-low heat, taking care to not boil.
- Season to taste with salt and pepper. Add celery salt if desired.
- Garnish with crunchy bacon and serve.
- The vegetables could be cooked in the bacon grease instead of butter. I find this makes the soup a bit greasy though.
- To speed prep time, cook the potatoes in the pot while cooking the vegetables in a sauté pan. This will save time getting your food to the table, but creates more dishes.
- Serving Size: 1.5 cups