I will never get tired of this Potato Soup! It is just too perfect and too simple to make! Feel free to modify this very simple recipe to your liking. Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces
1/2 pound uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 c milk
3 c water
4 chicken bouillon cubes (use 1 c of the hot potato water to dissolve, then use the 3 cups of water)
1 tsp salt
1 tsp black pepper
3/4 c salted butter
3/4 c flour
1/4 bunch freshly chopped parsley
1 c whipping cream
For garnish:
Shredded cheese
fried bacon bits
chopped green onions
Directions:
Place a large pot with water on the stove, then turn the heat to high. Allow the water to boil.
Add the potatoes and cook for about 10 minutes or until fork-tender. Drain and allow them to cool.
Place a saucepan on the stove and turn the heat to medium. Add the bacon and cook until crispy. Remove from the pan onto a clean plate lined with paper towels to drain any excess grease.
In the same pan with a bit of bacon grease, add celery and onion. Saute until soft.
Add milk, water, bullion, salt, and pepper. Stir until well mixed.
Allow the mixture to simmer for about 8 minutes. Make sure to stir from time to time.
Place a small pan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add flour, then stir and cook for about a minute. Allow it to simmer for a few more minutes until it resembles a roux.
Add the roux into the soup, then stir continuously until well mixed. This will take about 4 minutes.
Add the reserved potatoes, cream, and parsley. Stir until well mixed.
Remove from the heat.
Sprinkle crumbled bacon, onions, and a generous amount of cheese on top.
Serve and enjoy!
Ingredients
- 2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces
- 1/2 pound uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 c milk
- 3 c water
- 4 chicken bouillon cubes (use 1 c of the hot potato water to dissolve, then use the 3 cups of water)
- 1 tsp salt
- 1 tsp black pepper
- 3/4 c salted butter
- 3/4 c flour
- 1/4 bunch freshly chopped parsley
- 1 c whipping cream
- For garnish:
- Shredded cheese
- fried bacon bits
- chopped green onions
Instructions
Place a large pot with water on the stove, then turn the heat to high. Allow the water to boil.
Add the potatoes and cook for about 10 minutes or until fork-tender. Drain and allow them to cool.
Place a saucepan on the stove and turn the heat to medium. Add the bacon and cook until crispy. Remove from the pan onto a clean plate lined with paper towels to drain any excess grease.
In the same pan with a bit of bacon grease, add celery and onion. Saute until soft.
Add milk, water, bullion, salt, and pepper. Stir until well mixed.
Allow the mixture to simmer for about 8 minutes. Make sure to stir from time to time.
Place a small pan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add flour, then stir and cook for about a minute. Allow it to simmer for a few more minutes until it resembles a roux.
Add the roux into the soup, then stir continuously until well mixed. This will take about 4 minutes.
Add the reserved potatoes, cream, and parsley. Stir until well mixed.
Remove from the heat.
Sprinkle crumbled bacon, onions, and a generous amount of cheese on top.
Serve and enjoy!
