Gulledges Best Potato Soup

Gulledges Best Potato Soup

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James Diggs


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!


★★★★★ 1 vote

45 Min
2 Hr 30 Min
Stove Top


  • 6 large
    red potatoes
  • 2 medium
    russet potatoes
  • 1/2 lb
  • 3/4 c
    all purpose flour
  • ·
  • ·
    chicken stock
  • 4 Tbsp
  • 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
  • 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

How to Make Gulledges Best Potato Soup


  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.

Printable Recipe Card

About Gulledges Best Potato Soup

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

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