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Potato Soup Recipe

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This recipe for Potato Soup is from Stacy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs Baby Red Potatoes
1 pkg Fried Bacan, finely diced
1 Medium Onion, diced
1/4 Bunch Celery, diced
8 cps Milk
4 cps Chicken Stock or Broth
1 tsp Salt
1 tsp Seasoned Salt
1 tsp Pepper
1 cp Salted Butter
1 cp Flour
1/2 Bunch Freshly Chopped Parsley
1 cp Whipping Cream

Garnish;

Shredded Cheese
Fried Bacon Bits
Chopped Green Onion
Directions:
Directions:
In a non-stick 12 quart stockpot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain. Add onion and celery to bacon pan over medium heat until celery is tender, about 5 minutes. To the large pan you boiled potatoes in, add milk, broth, salt and pepper. Cook over medium high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy, sauce pan melt butter. Add flour. Mix well. Cook over medium-low heat until it bubbles, stirring 2-3 minutes. While constantly stirring soup, add roux slowly until soup is thick, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. Stir in parsley, bacon (save some for garnish), celery, onions, and cream. Garnish with cheese, bacon bits, green onions. Serve hot!
Personal Notes:
Personal Notes:
I used parsley flakes. Really good soup and makes a big pot!

 

 

 

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