Real Recipes From Real Home Cooks ®

gulledges best potato soup

(1 rating)
Recipe by
James Diggs
Leflore, OK

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 rating)
yield 12 -15
prep time 45 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For gulledges best potato soup

  • 6 lg
    red potatoes
  • 2 md
    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

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.

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