jeremy getz Recipe

Grandmas' Potato Soup

By jeremy getz craigg


This was my Grandmothers' recipe. It is quick and easy. I really like the addition of scrambled egg to the soup.


Recipe Rating:
 1 Rating
Cooking Method:
Stove Top

Ingredients

8
medium potatoes
12
strips bacon, diced and fried crisp
1
medium onion diced
2
celery sticks diced
1
medium carrot diced
2
eggs scrambled
1/8 cup
oil or bacon greese
1/4
cup ap flour
1/2
gallon whole milk
salt and pepper to taste
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Directions Step-By-Step

1
Boil potatoes untill 3/4 done. Drain and cool. Fry bacon in skillet untill crispy.
2
In the skillet you fried the bacon in; heat oil and saute onion,carrot and celery. Add flour and continue cooking. If necessary adjust flour and oil until smooth paste is formed(roux). Cook untill roux has turned a light golden brown. Add milk slowly whisking to keep smooth. Keep whisking and warming until mixture tightens up. Add salt and pepper to taste. Combine all ingredients and cook on low for 15-20 minutes or until warm.
3
It is best to have your milk slightly warm instead of cool when making the roux. I like to add granulated garlic and smoked chipotle chili powder to the roux. Also a bit of your favorite shredded cheese and diced green onion never hurts.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
  • Comments

  • 1-5 of 5
  • user
    Deanna Waggoner drwaggo - Sep 2, 2012
    why the scrabled eggs? When do you add these?
  • user
    jeremy getz craigg - Sep 2, 2012
    I don't know, my Grandmother always put them in. You add them with the other ingredients after adding milk to the roux and cooking it until it tightens up. I always liked them in it thought it was a nice addition.
  • user
    Barbara Pendley Barbee - Sep 2, 2012
    Vert interesting recipe, I will try it just as soon as our weather cools off a bit. Just to hot for soups right now. Thank you for sharing this one! Hugs... Barb
  • user
    Sharon Compton Sharon1669 - Oct 12, 2012
    Why the eggs?
  • user
    jeremy getz craigg - Oct 12, 2012
    No reason that I know other than it tastes good thats just how grandma made it.