Potato Soup

Potato Soup

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Patricia Cox


We love our soups, but they have to be made at home. The canned and premade soups just taste overly salty to us and the can flavor seems prominent. This way I know exactly what is going into the soup and I can make a healthier version for my family.


★★★★★ 1 vote

25 Min
5 Hr


  • 20 small
    potatoes, whole, unpeeled
  • 2
    celery stalks, chopped
  • 4 stick
    carrots, sliced
  • 1 lb
    bacon, cooked & chopped
  • 1 qt
    heavy cream
  • 1 medium
    onion, chopped
  • 1 qt
    chicken stock, unseasoned
  • 1
    8 oz cheddar cheese, shredded
  • ·
    pepper to taste
  • 4 Tbsp
    butter (do not substitute)
  • ·
    2 to 4 chicken boulion cubes (opt)
  • ·
    scallions, chopped for topping

How to Make Potato Soup


  1. Pre-cook potatoes with skins on, whole. When they are cooked through, remove them from the boiling water and place in a large bowl and place them in the refridgerator to cool. Once cool, cut them up into bite sized pieces (you may remove skins first if you wish).
  2. Chop up the onions, celery, green onions & bacon and slice the carrots.
  3. Shred the cheese and return it to the refridgerator.
  4. Cook up the bacon and return to the refridgerator.
  5. In a large crockpot add:
    Heavy cream, chicken stock, veggies, potatoes, black pepper, & butter. Boulion cubes may also be added, 2 to 4, but leave them out if you're on a sodium restricted diet or you don't care for salty foods)

    Let the soup cook for four to five hours. Just before serving, top the soup with the bacon, scallions, and cheese.

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