Gran's Potato Soup

Paula Collier



★★★★★ 1 vote
30 Min
2 Hr


5 lb
russet potatoes, peeled and split in half, then sliced into 1/4
3/4 gal
vitamin d milk
1/2 qt
half and half
chicken bullion cubes
1 medium
onion, chopped finely
3/4 bunch
celery sliced 1/8
1 1/2 stick
butter or margerine
salt and pepper to taste
2 pkg
real bacon bits
2/3 c
instant dry potato flakes to thicken


1Over medium heat in Large stockpot, add butter and saute onions, celery and bacon bits until onions and celery are somewhat tender...start adding potatoes as they are peeled and sliced, stirring gently.
2Midway through the peeling and slicing process, add milk and Half & Half, salt and pepper. Continue to add more potatoes as the milk starts to simmer. Be careful not to boil rapidly, just simmer. Add the bullion cubes and potato flakes. Stir occasionally and make sure soup is not getting so hot on bottom as it starts to stick to bottom of pan. Continue to cook for about 2 hours or until potatoes and celery are tender.
3Garnish with shredded cheese, sliced green onion and more bacon bits. This recipe will make plenty for a crowd.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom