Potato Soup Recipe

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Potato Soup

Katrina Gilmour


The Best!

★★★★★ 1 vote


2 1/2 lb
baby red potatos, sliced into small bite sized pieces
1 pkg
uncooked bacon, finely diced
1 medium
onion, diced
1/4 bunch
celery, diced
8 c
4 c
chicken bullion cubes
1 tsp
1 tsp
black pepper
3/4 c
3/4 c
1/4 c
fresh parsley
1 c
whipping cream
shredded cheese for garnish
bacon bits for garnish
chopped green onion for garnish


1In a large pot, boil potatoes in water 10 minutes. Drain and set aside.
2In sauté pan cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
3In the large potato pan add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes stirring often. DO NOT let mixture boil.
4In a small heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
5Stir in parsley, reserved potatoes and cream. Garnish with cheese, bacon bits, onions or all three and serve hot!

About this Recipe