Yummy & Creamy Potato Soup

Wendy Rusch

By
@snooksk9

A few years ago, I realized I'd never made potato soup...why? I love potato soup and have no answer as to why I never made it myself...So I set out to make some.

I looked over the recipes on here and over there, either I didn't have this or I needed that...so grabbed info from a bunch of them added my own touch and this is what I ended up with. I don't think I could have done any better!!! You will love it!!!

YES, this makes a lot...but refrigerates well, and tastes even better the next day!


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Method:

Stove Top

Ingredients

3 lb
red potatoes, cut into 1/2 inch cubes
enough cold water to cover potatoes in pan
1/2 tsp
salt
1 lb
bacon, diced or sliced thin
1 large
onion, diced
3-4
ribs of celery, chopped
1/2 c
butter
2 tsp
garlic, minced
4-6 c
milk, warmed
2 tsp
ground mustard powder
2-3 Tbsp
dried chives or 4-5 tablespoon of fresh chives chopped
1 tsp
celery seed, optional
1/2 c
flour
1 tsp
salt
1/2 tsp
course ground black pepper
salt and pepper to taste
1 c
shredded cheddar cheese or swiss
2 c
sour cream

Directions Step-By-Step

1
In a dutch oven pan (4-6 qt kettle) place potatoes, 1/2 tsp. salt and enough cold water to just cover. Cook potatoes until just fork tender. Drain and set aside.
2
In same pan, over medium high heat, add bacon and fry until crisp, remove half of the bacon to a paper towel lined plate, and set aside. DO NOT DRAIN remaining bacon, add onion and celery, Continue to saute until vegetables are crisp tender, then add butter and garlic.
3
While butter is melting, warm your milk in the micro wave for 2-3 min. do not boil.
4
Once butter is melted add flour, salt and pepper. Stir until a paste forms, this is your roux. Continue to cook roux for 1-2 minutes, stirring constantly (this allows flour to take on other flavors) Stir in mustard powder, chives and celery seed. Slowly stir warmed milk into roux mixture, use a whisk if you need to. Salt and pepper to taste. Continue to stir or whisk 1 to 2 minutes or until mixture starts to boil, then add potatoes, bring to just a bubble once again.
5
Remove from heat. Stir in cheese and sour cream.
Garnish with remaining bacon...and some green onions and/or chives, desired.
6
*If you prefer this soup to be less rich, you can substitute 2-3 cups of chicken stock for 2-3 cups of milk. And use half and half instead of cream.
*Also drain bacon fat and replace with olive oil.
*I also like to add dice portbella mushrooms to this soup...add them just after the celery is crisp tender and saute them, before you add the butter, or they will absorb all the butter.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy