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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Potato Soup Recipe

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This recipe for Creamy Potato Soup is from Our Family 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 ½ lbs. baby red potatoes, sliced into small bite sized pieces
½ regular package uncooked bacon, finely diced
1 medium onion, diced
¼ bunch celery, diced
8 c. milk
4 c. water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 tsp. salt
1 tsp. black pepper
¾ c. salted butter
¾ c. flour
¼ bunch freshly chopped parsley
1 c. heavy whipping cream

GARNISH:
shredded cheese
fried bacon bits
chopped green onions
Directions:
Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside.

In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

To the large potato pan, add milk, water, bullion, 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 saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream.

Garnish with cheese, bacon bits, green onions or all three. Serve hot!
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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