creamy country potato soup
My family and friends love this soup. It is a must if anyone is under the weather in my family. I grew up with it and love it still to this day! I know you will too. To us its the all time comfort food. I hope you enjoy it!
prep time
30 Min
cook time
45 Min
method
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yield
8 serving(s)
Ingredients
- 5 lb bags russet potatoes peeled and cubed
- 3 - carrots peeled and chopped
- 2 - celery stalks choppd
- 1 small onion diced
- 1 quart heavy cream
- 6 tablespoons unsalted butter
- 3 tablespoons garlic powder or to taste
- 1/2 cup dried parsely or 1/4 cup fresh chopped.
- 1 pound cooked crispy bacon
- - cheddar cheese, grated
How To Make creamy country potato soup
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Step 1Peel poataoes Cube potatoes and put on to boil in salted water for about 25 min or until soft. Do not throw out all the water, keep at least 2 cups of potato water.
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Step 2Fry bacon until crisp. drain on paper towl. Peel carrots and chop Chop celery Dice onion Place carrots, celery, and onion in pan with 3 tablspoons of butter, add salt and pepper to taste and 1 tablespoon of garlic powder and saute until soft.
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Step 3When potatoes are done and you drain them all but 2 cups of the water, mash up potatoes. Add celery, onion and carrots. On medium low heat add in heavy cream stirring, and the remaining 2 tablespoons of garlic powder and butter stirring. Add chopped parsely and salt and pepper to taste. If too thick you can add milk to desired consistancy.
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Step 4Serve with grated cheddar cheese and crumbled bacon. Delicious on a cold night, the perfect comfort food.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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