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Creamy Potato Soup Recipe

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This recipe for Creamy Potato Soup, by , is from Creason Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Creason
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 med. onion, finely chopped
1/2 carrot, grated
2 med. stalks celery, finely chopped (include leaves)
3 cloves garlic, minced
2 T. unsalted butter
1 T. olive oil
4 cans diced new potatoes, drained
1 qt. heavy cream
1 lg. box chicken broth
3 c. fresh grated sharp cheddar
1 c. crumbled cooked bacon (or real bacon bits)
3 T. fresh chives, chopped
3 T. fresh parsley, chopped

Directions:
Directions:
Saute onion and celery in olive oil and butter until onions are nearly clear. Add carrots and garlic. Saute two minutes more. Add sautéed vegetables to a large pot and add chicken broth and cream. Add potatoes and bacon and heat through. Add cheese, chives, and parsley just before serving and allow cheese to melt in soup. Extra whole milk can be added to 'stretch' this recipe.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
I sometimes add sour cream to this recipe as well. With the sour cream and the heavy cream you have to be very careful not to scald the soup- never allow it to get above a simmer. And the canned potatoes are so convenient- nobody ever even thinks about them being store-bought and pre-cooked.

 

 

 

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