There is seriously nothing more comforting than a bowl of this hot soup on a freezing cold winter day. I love to make it in a large batch because it freezes well so it’s great to make some extra meals to keep on hand.
5lb. bag of Yukon Gold potatoes, 12 oz. pkg. of bacon, 8 carrots, 6 celery stalks, 4 cloves of garlic, 4 green onions, 1 tbsp. of parsley, 2 tsp. of salt (divided), 1 tsp. of pepper (divided), 1 tsp. of seasoned salt, 6 cups of water, ½ stick of butter
Quarter the potatoes, leave the skin on, add to a pot and cover with water. Boil until soft.
Chop the carrots, celery, garlic and green onions, add to a pot and cover with the six cups of water. Add 1 tsp. of salt, ½ teaspoon of pepper and seasoned salt and boil until cooked.
Cook the bacon, set aside the grease.
Once the potatoes are soft, drain and place back in the large pot. Give the potatoes a rough mash.
Chop the bacon and add to the potatoes. Add a little grease for flavor.
Take the pot with the vegetables and add to the potatoes including the water.
Add the butter, parsley and remaining salt and pepper and stir until combined.
This can be served right away or it can be stored in the refrigerator or even the freezer.
Potatoes can absorb a lot of liquid so if you find the consistency to be too thick just add additional water or milk until the desired consistency is reached.