So I found this recipe to do Roux for potato soup.

[Duncanpup]

I’ve never done this before in making a potato soup roux this way.
Fry bacon then use bacon grease to start roux then add chicken stock gradually stirring to keep it from clumping up.

Now I’ve done roux with butter and flour chicken stock yet with this little bit of bacon it is supposed to give it a kick.

So after my appointments this morning I’m stopping store to get.

Potatoes to peel 8 huge and dice simmer in 6-8 cups chicken stock and roux garlic out jar.

To add later
A whole bunch Ham cubes or ham dice up sautéed onion celery by eye add as much
One large block Swiss or one large bag shredded Swiss cheese
Packet ranch seasoning maybe two
Black pepper
Heavy cream
One can cream mushroom soup maybe 2 depends cuz I’m using the large stainless steel pot depends on how much I create.
I’ll freeze some for later for when I attend the illegals neighbors BBQ I am feral Gen X I don’t like show up
empty handed the illegal foreigners just moved in from north joisey.

I think Newark maybe Secaucus don’t start north Jersey is a foreign country this morning getting my paper the new neighbor asked youse guys doing ok hey did you see the deers last night. BBQ is SUNDAY we’re doing neighborhood pets cats.
Any ladies here wanna be my arm candy / date for the BBQ hold your hand I’ll be romantic and feed you bites of bbq felines it works out later we may neck and swap spit 😉 just joking no Jersey neighbors or cat BBQ.
We eatLeftovers 19 and i a lot and i just ate huge amount chili Mac for four days I made Sunday . Froze some thawed it out Tuesday.

[EYESORE 9001]

1. Roux is a good way to go

Mind your temperature, though. Don’t wanna scorch the roux. I started experimenting with white gravy, using sausage grease and flour. From there, I tried other recipes, culminating in a dark chocolate roux as a sauce base for gumbo. It was sublime!

[Duncanpup]

2. ? Friend do medium heat Eyesore thank you.

[gibraltar72]

3. Why the depends?

[niyad]

4. A most intriguing recipe for potato soup, DP. I hve never done roux for my

potato soup, only for my lentil and barley soup with ham or sausage. Horseradish (powered or jarred), a litle hot mustard, yoghurt or sour cream. Cheddar cheese shreds. And crisp, crumbled bacon to garnish.

The menu for this BBQ sounds. . .exotic. You are very brave, very chivalrous.

[Duncanpup]

8. Ok you gotta send me lentil soup recpie horseradish never thought of that

Thank you Niyad there isn’t no north jersey neighbors just joking was listening to online news this morning cats and dogs getting eaten 😂

[niyad]

9. The horseradish, etc., is, of course, for the potato soup. I use HOT

Hungarian paprika when making the roux for my lentil and barley stew, and a really good hot sausage.

[BobTheSubgenius]

5. When would bacon be a bad idea?

Exactly right - never!

I like to start my potato and leek soup with a hambone, which does a lot of the heavy lifting for the bacon. The bacon can instead then be crumbled on top at serving time.

[Kali]

6. so, it seems like you have at least three "thickening" things going on

roux/white sauce
"cream of" soup
heavy cream

in my opinion you really only need the white sauce or the heavy cream.
I found a really good "loaded baked potato" soup recipe that is almost healthy - has a fair amount of veggies in it! also cream and bacon and cheese so not THAT healthy

it might have even been from a post here, I will have to look...

[Duncanpup]

7. I'm gonna also add diced broccoli

Just to get rid of it bought it farm stand Sunday.

[surrealAmerican]

10. You would think there would be enough starch in the potatoes ...

... to thicken the soup without a roux.

[sir pball]

11. There is. Also to bind up the bacon fat.

I usually blitz in a good amount of butter at the very end of my potato soup, after it's all done…throw in cold cubes while buzzing with a stick blender, usually a stick or so for a 4qt batch. Gives it an indescribable velvet richness.

I bet doing that with the bacon grease would be pretty amazing, no need to fiddle around with a roux at all.