Gulledges Best Potato Soup Recipe

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Gulledges Best Potato Soup

James Diggs

By
@CookinMan18

this recipe isn't exact, i made the original with no predetermined spices or herbs, but it turned out great and my class loved it!


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Comments:

Serves:

12-15

Prep:

45 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

6 large
red potatoes
2 medium
russet potatoes
1/2 lb
bacon
3/4 c
all purpose flour
milk
chicken stock
4 Tbsp
butter
1/4 c
fresh parsley
1 Tbsp
dried sweet basil
2 Tbsp
dried chives
1/2 c
sour cream
2 1/2 c
shredded cheddar cheese
6
carrots
5
celery stalks
1
red onion
garlic salt to taste
onion powder to taste
salt and pepper to taste
minced fresh parsley, for garnish
cheddar cheese for garnish

Directions Step-By-Step

1
1. Fry bacon until crispy, cut into ¾ inch pieces, set aside. Add butter to grease, allow to melt, when hot, add flour, and make a roux.
2
Start adding milk, to create your base. At about half of your destined amount of soup, start adding chicken stock, one ladle full att a time, and allow to thicken in between adding.
3
2. Cut potatoes into half inch squares, add to soup along with the parsley, basil, pepper, salt, sour cream, cheddar cheese, onion powder, garlic salt.
4
3. Sauté onion, celery, and carrots in butter until soft, add to soup. simmer until potatoes are soft. Add bacon.
5
4. Garnish with minced parsley and shredded cheddar
6
• Other options; use cubed pepper jack cheese with or in place of cheddar for garnish, it adds a nice bite of creamy spice every now and then.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Southern
Hashtag: #Potato Soup