Yummy Yummy in My Tummy!

It's so cold here.  Dumb snow!  So, I made potato soup.  It was so good!
Here's the recipe.  I feel awful for not remembering where I got it from.


1 lb bacon
5 lbs potatoes (Russet or Idaho Gold)
2 large white onions ( I use one)
5 stalks celery (I use 3)
2 bunchs green onions (I use one)
12 chicken bullion cubes (I use chicken broth instead of water and bullion cubes)
3 ½ tsp salt
2 tsp fresh ground black pepper
2 spoonfuls minced garlic
3 ½ tsp basil
1 tsp crushed red pepper
1 stick butter
1 pint heavy whipping cream



Cut the bacon into 1” pieces. Fry the bacon in the stock pot until very crispy. Remove the bacon, and drain grease from stock pot (leave bacon “residue” in the pot). Peel the potatoes and cut into 1” cubes. Larger cubes will result in “chunkier” soup. Cut onions into fairly small chunks. Slice up green onions. Slice celery stalks. Julienne the carrots (if purchased whole). Put all in the pot, cover with water, and bring to a roiling boil.

Add the following: chicken bullion, salt, black pepper, minced garlic, basil, and red pepper.

Stir. Bring the soup to a rolling boil uncovered, then turn it down a bit to just a steady low boil, covered for 1.5-3 hrs. It does not have to be a heavy boil the whole time. Keep an eye on the soup, if it starts getting too thick, add some water right away and reduce it to a simmer. After boiling a few hours, it will thicken nicely. If short on time, the soup can be thickened by adding flour (flavor will not be as full though). Reduce the heat to a simmer.

Stir in the bacon, butter, and whipping cream. Let simmer for ~1/2 hour

Note:  I like to thicken it with flour.  I don't use a lot.  That way I don't have to cook it for 3 hours.