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Creamy Potato and Bacon Soup

Creamy Potato and Bacon Soup
For as long as we’ve been married (and before), Reuben has worked construction. We’re so #blessed that he gets to work with his dad and brothers and a couple of friends. If something comes up (like having a baby) and he needs time off, the other guys have it covered.

Creamy Potato and Bacon Soup
But working constructions definitely makes you work up an appetite. It’s difficult for me to make enough food to keep Reuben full. His lunches are particularly challenging, especially in the summer. He’s working hard and sweating so he needs nourishment, but hot and heavy things aren’t appealing in the blazing Minnesota summer sun.

Creamy Potato and Bacon Soup
Now that the weather has turned frigid chilly, I can start sending soups and other warming things in Reuben’s lunches again. Hallelujah! (TBH, Reuben actually makes most of his lunches himself. I have so little time in the morning, what with nursing James and getting breakfast ready for all of us.)

Creamy Potato and Bacon Soup
This soup brings me back to my childhood. It’s something that my mom made for us every so often. I loved it then, and I love it now.

It’s rich and creamy and flavorful. And: BACON.

Creamy Potato and Bacon Soup
This creamy potato and bacon soup is perfect for a cold winter evening. Be sure to make enough to have for lunch the next day!

Creamy Potato and Bacon Soup

Creamy Potato and Bacon Soup

By ,
This creamy potato and bacon soup is perfect for a cold winter evening. Make enough to have for lunch the next day!
Prep Time: 10 minutes
Cook time: 25 minutes
Yield: 4 servings

2 tablespoons organic/grass-fed butter
2 stalks organic celery, finely sliced
1/2 medium onion, finely chopped
real salt and organic pepper, to taste
3 tablespoons all-purpose einkorn flour (you can also use regular all-purpose flour)
2 1/2 cups organic/local/grass-fed milk
2 1/2 cups organic/local/grass-fed cream
4 medium organic potatoes, peeled and chopped
2 cups cooked and crumbled bacon


Melt butter in a large pot over medium heat. Add the celery and onion. Cook, stirring often, until tender, about 10-15 minutes. Season with salt and pepper to taste.

Whisk in the flour and cook for 2 minutes. Whisk in the milk and cream. Add the potatoes. Season with salt and pepper to taste.

Bring to a boil. Turn heat down to low. Cover and simmer until the potatoes are tender, about 10 minutes.

Serve with bacon.

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Erica Lea

Friday 16th of December 2016

We LOVE beef stew! I've wanted to try barley, but I'm not sure how that would go over with Reuben. :) I didn't notice a metallic taste, but I definitely wouldn't use the bowls for something acid like tomato soup.

Merry Christmas to you, too! :)

Diane Wenric

Thursday 15th of December 2016

My husband would definitely love this soup. Have you tried making a barley soup with a smallish chuck roast? If you cook the meat in a slow cooker or a pressure cooker, you can pull it apart for the kids and leave it in larger chunks for you and Reuben. About those bowls; they are lovely! Do they give a metallic taste to foods? I have the blessing/curse of being a super-taster and can really pick up on metals.

Merry Christmas to you and yours!