Potato Soup

★★★★★ 1 Review
MxMom777 avatar
By Katrina Gilmour
from Johnstown, ON

The Best!

Ingredients

  • 2 1/2 lb
    baby red potatos, sliced into small bite sized pieces
  • 1 pkg
    uncooked bacon, finely diced
  • 1 md
    onion, diced
  • 1/4 bunch
    celery, diced
  • 8 c
    milk
  • 4 c
    water
  • 4
    chicken bullion cubes
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 3/4 c
    butter
  • 3/4 c
    flour
  • 1/4 c
    fresh parsley
  • 1 c
    whipping cream
  • shredded cheese for garnish
  • bacon bits for garnish
  • chopped green onion for garnish
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How To Make

  • 1
    In a large pot, boil potatoes in water 10 minutes. Drain and set aside.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    In 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.
  • 5
    Stir in parsley, reserved potatoes and cream. Garnish with cheese, bacon bits, onions or all three and serve hot!
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