Creamy Country Potato Soup
|5 lb bag(s)||russet potatoes peeled and cubed|
|3||carrots peeled and chopped|
|2||celery stalks choppd|
|1 small||onion diced|
|1 qt||heavy cream|
|6 Tbsp||unsalted butter|
get recipes @ goboldwithbutter.com
|3 Tbsp||garlic powder or to taste|
|1/2 c||dried parsely or 1/4 cup fresh chopped.|
|1 lb||cooked crispy bacon|
|cheddar cheese, grated|
My family and friends love this soup. It is a must if anyone is under the weather in my family. I grew up with it and love it still to this day! I know you will too. To us its the all time comfort food. I hope you enjoy it!
Cube potatoes and put on to boil in salted water for about 25 min or until soft. Do not throw out all the water, keep at least 2 cups of potato water.
Peel carrots and chop
Place carrots, celery, and onion in pan with 3 tablspoons of butter, add salt and pepper to taste and 1 tablespoon of garlic powder and saute until soft.
Add celery, onion and carrots.
On medium low heat add in heavy cream stirring, and the remaining 2 tablespoons of garlic powder and butter stirring. Add chopped parsely and salt and pepper to taste. If too thick you can add milk to desired consistancy.
Delicious on a cold night, the perfect comfort food.