THE BEST POTATO SOUP EVER!

LINDA BAILEY

By
@miffed13

I have had this awhile and just came across it again. It is nice and creamy and really good. I made it last night and there was no left overs.


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Comments:

Serves:

6

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 1/2 lb
baby red potatoes, sliced into small bite sized pieces
1 lb
regular package uncooked bacon, finely diced
1 medium
onion, diced
1/4 bunch
celery, diced
8 c
milk
4 c
water
4
chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 tsp
salt
1 tsp
black pepper
3/4 c
salted butter
3/4 c
flour
1/4 bunch
freshly chopped parsley
1 c
whipping cream

Directions Step-By-Step

1
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
2
To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well.
3
Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

About this Recipe

Course/Dish: Vegetables, Cream Soups, Pork
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: For Kids, Healthy