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Ingredients
- 2 1/2 pounds baby red potatos, sliced into small bite sized pieces
- 1 package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 - chicken bullion cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup butter
- 3/4 cup flour
- 1/4 cup fresh parsley
- 1 cup whipping cream
- - shredded cheese for garnish
- - bacon bits for garnish
- - chopped green onion for garnish
How To Make potato soup
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Step 1In a large pot, boil potatoes in water 10 minutes. Drain and set aside.
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Step 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.
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Step 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.
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Step 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.
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Step 5Stir in parsley, reserved potatoes and cream. Garnish with cheese, bacon bits, onions or all three and serve hot!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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