Potato Soup

Potato Soup Recipe

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Katrina Gilmour


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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

How to Make Potato Soup


  • 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!

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