Pat’s Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 to 5 Red Potatoes diced
1 onion diced
1 cup chopped celery (With tops for more flavor)
2 to 3 cloves minced garlic
1 to 2 diced carrots
3 to 4 slices of raw bacon diced
4 cups chicken broth
Parsley, celery seed, pepper, other spices such as marjoram to taste
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Directions: |
Directions:Add all ingredients together in large soup pot. Add additional water to cover. Bring to a boil and simmer until vegetables are cooked. Taste broth, and adjust spices to your taste. Don’t add any salt until this point or the soup will be too salty with the bacon and chicken broth. When vegetables are cooked, add one can of canned milk or 1 to 1½ cups fresh cream and a tablespoon of butter. Heat just until milk is hot (when the butter melts, the milk is hot, and soup is ready to serve). You can thicken this soup in two ways if you want a thicker broth. One, you can change the potato to one that cooks up musher, such as a Yukon Gold. Then mash the vegetables a little to thicken the soup. Or two, you can make a white sauce and add it to the milk or cream. Then heat that separate from the soup base until it starts to thicken. Add to the base and serve. |
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Personal
Notes: |
Personal
Notes: This was a soup my mother made all the time when we were growing up. So, of course it made sense to me to make it for Michael. It was one of his favorites and one he asked for all the time when he was home. It's fast to make, and with a salad and hot bread, makes a very hardy dinner. Added benefit, the leftover soup is even better the next day.
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