Soup's on.

Potato soup. 

Warm. Chunky. Cheesy. Comforting. Delicious. Dinner!


It was freezing today - and snowy blizzard-y (yes, Mrs. Campbell {former English teacher} that's a word out here).

Note the current temperature in Cheyenne!

I had no choice but to make potato soup. 

First, compile ingredients. Then get to crackin' on those potato skins...

Once the potatoes are shiny, repeat with carrots and then dice into bite-size cubes {and rounds, of course}.

While cubing and rounding, bring a pot of water to boil.  


*Don't forget to salt the water! 9 times out of 10 people neglect to salt their potato/pasta/rice water. This is a crucial step, for it is the only chance to really flavor the potatoes/pasta/rice. So next time you're boiling water for potatoes/pasta/rice, be kind and salt the water. 

Once the pot is boiling and salted, {carefully} drop the potatoes and carrots in to cook until tender.


While the potatoes are boiling, prep the rest of the ingredients... leeks, celery, garlic, and bacon. Yum.

Just a note about leeks. Cut off the big green stem-y part. Gross. Then slice in half and give the halves a good wash under running water, separating each layer. Leeks have a tendency to be very, very sandy/dirty. 

Ok. 8-10 minutes later, the potatoes are tender and ready to drain. *Be sure to reserve just a little bit of the starchy cooking water for later before you dump the potatoes*


Add a tbsp of butter to the hot pot and add in the diced bacon. Cook until crunchy.

Strain out the bacon and set aside. Toss the leeks and celery (even the leaves) in to pot. Saute until translucent then add in the garlic. Cook for one minute more.

Once the veggies are cooked up, add a little flour. This will help create a roux which will thicken the soup (along with the starchy potato water). Let the flour cook for a minute then pour in potato water.

Once the roux has thickened a bit, add 2-3 cups of chicken broth.

Then back in go the potatoes and carrots.

A little milk and splash of cream give the soup that comforting taste.

Salt and pepper to taste. Let the soup simmer on low for a few minutes - gotta give those flavors time to marry! While the flavors do their thing, chop up some fresh parsley, along with any toppings you might like.

The parsley goes in the soup at the very last minute before serving. Gotta keep things fresh with some herbs.

Add desired toppings then give to husband and make him happy :)

Potato Soup

5-6 Potatoes, Peeled and Diced

3 Carrots, Diced

1 Leek or Medium Onion, Diced

1-2 Garlic Cloves, Minced

3-5 Slices Bacon, Chopped

1/4 c. Parsley, Finely Chopped

1 tbsp Butter

1 tbsp Flour

2-3 c. Chicken bBroth

1/2 c. Reserved Potato Water

Splash of Milk

Splash of Heavy Cream

Salt and Pepper to taste

Toppings: Chives, Cheese, Sour Cream, Bacon, Avocado

Peel and dice potatoes and carrots. Bring pot of water to boil. Salt the water. Boil potatoes and carrots until soft, 8-10 min, drain and set aside.  *Reserve about 1/2 cup of the starchy potato water. While potatoes/carrots are cooking, dice leek/onion, celery, bacon, and garlic. Melt butter in pot on medium heat. Saute bacon until browned. Strain the bacon and set aside, reserving the grease in pot. Add onions and celery. Saute for 5 minutes or until soft. Add garlic and cook another minute. Add flour until slightly brown. Add reserved potato water and stir until thickened. Pour in 2-3 cups chicken broth. Add the  potatoes/carrots, milk/cream, and salt/pepper to taste. Reduce heat and simmer for 10 minutes. Add more chicken broth or water if soup is too thick. Before serving, add finely chopped parsley for freshness. Serve immediately with preferred toppings and enjoy!