Potato Soup Recipe
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 This recipe for Potato Soup, by Elizabeth Jehnzen, is from The Curry Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Elizabeth Jehnzen
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 strips bacon, chopped
One med onion, diced
Celery leaves, chopped
Salt to taste
Garlic to taste
6 potatoes, diced
1 carrot, chopped
Water and 3 chicken bouillon cubes OR your favorite chicken stock to cover potatoes
1 bay leaf
Thyme, Rosemary, Basil, and Parsley, to taste
One can mushroom soup
One can spinach, drained OR fresh spinach
Shredded Parmesan cheese, optional
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Directions: |
Directions:Fry bacon until crispy and set aside.
Reserve about 2 T bacon grease.
In a large soup pot, saute onions, celery, salt, and half the garlic in bacon grease until onions are soft and light brown.
Add carrot, potatoes, and the rest of the garlic
Fry until the potatoes have soaked up the remaining grease and are a light brown from the onions. Not brown from being seared.
Add water and bullion (or stock) to cover potatoes and a bit more for evaporation.
Add bay leaf, thyme, rosemary, basil, and parsley.
When potatoes are done, add mushroom soup and spinach. Stir well.
Serve with bacon and parmesan garnish. |
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Personal
Notes: |
Personal
Notes: This is a recipe I made up that my family loves every time. It is very tasty and has so little dairy it doesn't bother those here who are lactose intolerant. It is still quite creamy though, and will satisfy those who like a rich tasting soup. I don't really write recipes except for those for my own referral, so please come to me if there are any problems or you have questions.
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