Creamy potato soup is hearty, warm, comforting and delicious. Restaurant quality at home! Made on the stovetop.
Heat a 4 quart dutch oven or heavy bottomed pot to medium heat.
Add the chopped bacon and toss and cook until slightly crispy, about 4-6 minutes. Remove the bacon from the pan and use a slotted spoon to transfer it to a paper towel lined plate.
Add the oil to the same pan you cooked the bacon in. Once hot, add in the onions and celery. Toss and cook for a few minutes until the veggies are soft and translucent.
Add in the garlic and toss it with the cooked veggies. Season everything with a pinch of salt and pepper.
Stir in the flour and cook for one minute until it is slightly light brown. Pour in the stock while stirring everything together.
Add in the potatoes. Bring everything to a boil, then reduce to a simmer on low heat for 15 minutes, until the potatoes are fork tender.
Remove the pot from the heat and use an immersion blender to blend the soup until it is smooth and creamy.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutrition, since they can vary greatly, depending on preference.