Let me start off by saying I LOVE potato soup and for the most part could eat it every day!I haven’t eaten it in a long time though because of this pesky lactose intolerance issue. When I learned how to make it the main ingredients were milk and butter. Well about a month ago I got fed up and wanted some potato soup. So what did I do? Of course I scanned 800 recipes on Pinterest and then did my own thing anyway ;). So here it is.
5 to 6 large baking potatoes peeled and chopped into small pieces
2 carrots peeled and chopped
1 celery stalk chopped
2 small white onions chopped.
7 to 8 bacon sliced cut into bite size chunks
8 cups of Chicken broth
1 cup heavy whipping cream (if you are lactose intolerant you can put the lactose drops in the cream or use lactose milk)
Sal and pepper to taste
So Get your large dutch oven out AGAIN, Use bacon grease of you have some or olive oil in the bottom of the pot. Met the bacon grease then thrown in the onion and bacon. When the bacon is almost cooked throw in the carrots, potatoes and celery. You are going to cook these in the pan for about 5 minutes, just enough to get the flavor we need here. After that you can add the chicken stalk, salt and pepper. This step can also be done in a crock pot for those busy workers out there just transfer everything to your crock pot at this point and walk away.
Once your potatoes are cooked through take a potato masher and mash down some of the potatoes. Add the one cup heavy whipping cream and stir everything together. Cook another 10 minutes and you are done!
If you are one of those fortunate souls that can actually eat lactose you can also throw shredded cheddar into the pot to melt or serve it on top after you pour it into individual bowls.
As always Enjoy!