Hubby made a delicious chunky yukon gold potato soup with (you had me at) bacon. Hands down the smoothest, creamiest, best tasting potato soup ever. It was so good, in fact, it deserved it's own loaf of crusty, dense, slathered-with-butter, warm from the oven beer bread. So I made that to go along and for two nights now, we have eaten like kings. Simple, satisfied, well-fed kings. Recipe below image.

Yukon Gold Potato Soup

6 medium Yukon Gold potatoes
32 oz. chicken stock
1 tablespoon bacon grease
1 large yellow onion, diced
2 celery stalks, diced
1 pinch thyme
2 teaspoons black pepper
2 teaspoons sea salt
6 tablespoons butter
16 oz. half and half
2-1/2 tablespoons flour
4-5 slices cooked, crisp bacon

  1. Dice potatoes into bite-sized pieces, put into stock/soup pot and add chicken stock. Add enough water to cover potatoes (you can add some chicken bouillon if you had to add a lot of water.)
  2. Bring to boil then reduce to medium heat and simmer for 10 minutes.
  3. In medium saute pan, add bacon grease, diced onions, diced celery, thyme, black pepper, sea salt and bacon.
  4. Saute onion mixture until onions are soft, then add to pot with potatoes and broth.
  5. Add butter and flour to empty saute pan on medium heat and make roux. Slowly add half and half, stirring constantly to avoid lumps.
  6. Once roux has thickened, add to potato mixture and simmer on medium-low for 15 minutes.