cream of potato soup

Name: Cream of Potato Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) chicken broh; 6 cup(s) whole or 2% milk or half & half; 12 ounce(s) bacon, cooked & crumbled; 2 1/2 pound(s) potatos, peeled & cubed; 1 cup(s) celery, finely diced; 1/2 cup(s) green onions; 1 teaspoon(s) salt; 1/8 teaspoon(s) white pepper; 2 tablespoon(s) butter; 1/4 cup(s) all purpous flour; 1/2 cup(s) water

(4 RATINGS)

81 Pinches 3 Photos

Amy H.

Detroit, MI

Updated on Jan 8, 2014

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!

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

3 cups chicken broh
6 cups whole or 2% milk or half & half
12 ounces bacon, cooked & crumbled
2 1/2 pounds potatos, peeled & cubed
1 cup celery, finely diced
1/2 cup green onions
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter
1/4 cup all purpous flour
1/2 cup water

How To Make cream of potato soup

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.

Step 2

Add Milk and butter, salt & pepper, cook until just heated through.
Step 3

Mix flour and water together and stir until a smooth paste is formed.
Step 4

Add flour paste, cook & stir over medium heat just until thickened. Serve with cheddar cheese & oyster crackers.
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