Hearty and nourishing potato soup that is thick and satisfying as the main meal
Chop onions and celery and saute in butter until soft.
While onions and celery are cooking, chop potatoes and add to chicken stock in a large pot. I use a large Vita-Clay.
Add onions and celery to the pot with the potatoes and chicken stock. Cook on low for 1 hour or until the potatoes are soft.
While the veggies are simmering in the broth, cook up the bacon.
Add chopped bacon and bacon grease to the pot with the cooked veggies.
Blend well with a handheld blender.
Taste and add sea salt as desired. If you added the bacon grease to the soup, you probably won't need any additional salt.
Serve immediately and refrigerate leftovers after they have thoroughly cooled.
Adding the bacon grease to the soup adds extra nutrition and incredible flavor. Don't leave it out thinking it's unhealthy!
You may substitute Russet or red potatoes instead of the Yukon Gold if desired. Using organic Yukon Gold potatoes result in the most flavorful potato soup.
If you are admiring the gorgeous olive wood ladle in the picture, my son gave it to me as a very special Christmas present!