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Krista’s Potato Soup

Krista’s Potato Soup

This is my delicious potato soup that honestly keeps getting better each time I make it and is quite exceptional left-over as well.


Potatoes – use whatever kind you like: russet, golden, red, etc.  I generally use 5-7 golden potatoes, depending on the size of the potatoes.

1 stick of unsalted butter

2-3 Tbsp flour

Approximately 2 cups of milk (I usually use 1% milk, but use whatever you like)

No more than half an onion (optional) cut into very small dices

5 slices of bacon or a small package of real bacon bits

Shredded cheese (cheddar or your choice)



FIRST peel your potatoes and cut into medium diced squares.  Add to water and boil for 20-25 minutes until tender.  I add a dash or two of salt to my water also (generally sea salt).  Drain potatoes, saving about a cup of the potato water to thicken your soup.

SECOND while your potatoes are boiling, melt the butter in a saucepan over medium heat.  When butter is melted slowly stir in flour, a little at a time, stirring well with a fork, making a smooth paste.  Add milk a little at a time at first, to ensure a smooth consistency.  Continuously stir using a fork. 

THIRD after you have a nice smooth paste, add the remainder of milk and add potatoes.  Heat over medium heat for about 20 minutes, stirring every few minutes.  Soup should thicken as it heats.  Add a little of your potato water as needed until you reach the thickness you desire, reduce heat to medium-low.  Be patient and let your soup warm, don’t rush the process.

FOURTH cook your bacon – either in a frying pan or in the oven – until done.  Cut bacon into small pieces and add to soup.  If you’re using real bacon bits, just add them directly to the soup. 

FIFTH saute onion in bacon grease until tender, then add onion to your soup.

SIXTH stir thoroughly and let simmer a few more minutes.

Salt and pepper to taste

Serve soup, topped with shredded cheese

Our family likes to have our soup with either oyster crackers or toasted French bread slices

Makes approximately 8-10 cups, depending on how much milk you use for your soup

Photo by Eiliv-Sonas Aceron on Unsplash

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