red potato soup
I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
18 cups
Ingredients
- - 2 ½ pounds unpeeled, small red potatoes, cut into cubes
- - 1 large onion, diced
- - 3 celery ribs, diced
- - 3 bacon strips, diced
- - 8 cups milk
- - 4 cups water
- - 3 tablespoons chicken bouillon granules
- - 1 teaspoon salt
- - ½ teaspoon pepper
- - ¾ cup butter cubed
- - ¾ cups flour
- - 1 cup heavy whipping cream
- - ½ cup minced fresh parsley
- - shredded cheddar cheese and chopped green onions
How To Make red potato soup
-
Step 1Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 minutes or until tender. Drain, set aside.
-
Step 2In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
-
Step 3Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
-
Step 4In a separate large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.
-
Step 5Stir into soup stock. Add parsley and potatoes; heat through.
-
Step 6Sprinkle with cheese and green onions.
- 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!
Discover More
Category:
Cream Soups
Category:
Vegetable Soup
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes