Cream of Potato Soup

Amy Herald

By
@Meave

This recipe makes some of the best base for any cream soup! You could make it heavier and creamier by using half & half instead of milk! I generally make it with whole or 2% milk. Enjoy!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 c
chicken broh
6 c
whole or 2% milk or half & half
12 oz
bacon, cooked & crumbled
2 1/2 lb
potatos, peeled & cubed
1 c
celery, finely diced
1/2 c
green onions
1 tsp
salt
1/8 tsp
white pepper
2 Tbsp
butter
1/4 c
all purpous flour
1/2 c
water

Directions Step-By-Step

1
Cook potatoes and celery in chicken broth, add bacon in last five minutes of cooking. Drain broth off of bacon and vegetable until what's left barely covers the vegetables & bacon.
2
Add Milk and butter, salt & pepper, cook until just heated through.
3
Mix flour and water together and stir until a smooth paste is formed.
4
Add flour paste, cook & stir over medium heat just until thickened. Serve with cheddar cheese & oyster crackers.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom