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Potato Soup


  • 4-5 pieces of bacon
  • ¼ yellow onion, diced
  • 3-4 cloves of minced garlic
  • ¼ cup flour
  • 2 cups whole milk
  • 4 cups chicken stock
  • 3 tbsp Crove Beef Rub
  • 5 sprigs thyme
  • 2.5 Cups russet potatoes, peeled and cut into bite sized pieces
  • Tapatio hot sauce
  • 1 cup cheese for garnish
  • Add salt to taste


  1. Chop bacon into small 1-inch pieces. Slowly cook the bacon on low in a large pot to render as much fat as possible. When done remove bacon from the grease and drain on a plate lined with paper towel. Keep the bacon grease in the pot.
  2. While the bacon is slowly cooking, peel and dice your potatoes. You can put the diced potatoes into a bowl of water to keep them from turning brown.
  3. Add diced onion to the bacon grease and cook for a few minutes then add the garlic.
  4. Sprinkle ¼ cup flour over the bacon grease, onion and garlic to create a roux. Then add 2 cups of whole milk and 4 cups chicken stock. Stir continuously over low heat until the clumps have dissolved.
  5. Add 3 tbsp. Crove Beef Rub and 5 sprigs of thyme to the pot.
  6. Add about 2.5 cups of potatoes to the pot, a few dashes of Tapatio hot sauce, and let it all simmer for around 25-30 minutes until the potatoes are tender. Add salt to taste.
  7. Ladle the soup into soup bowls and garnish with bacon and cheese. Additional toppings that would also be delicious- fresh chives and sour cream!

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