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
  • 4
    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


  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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