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Debbie’s Potato Soup Recipe

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This recipe for Debbie’s Potato Soup is from The Sheffield 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:  
5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk celery, chopped
2 tsp. celery salt
1 tsp. seasoned salt
1 tsp. dried whole basil
1/4 tsp. pepper
2 T dried parsley flakes
2 chicken bouillon cubes
4 c. water
4 strips bacon
2 T all purpose flour
1˝ c. milk





Add
Directions:
Directions:
Combine potatoes, onion, celery, seasoned salt, basil pepper, parsley, chicken bouillon, and water in a large Dutch Oven Pot; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Cook bacon in a large skillet, stir until crisp; remove bacon, reserving 3 tablespoons drippings in a skillet. Crumble bacon and set aside.

Add flour to dripping in skillet; stir until smooth. Cool 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir milk mixture and bacon into potato mixture. Simmer, uncovered, for 15 minutes.
Number Of Servings:
Number Of Servings:
2 quarts
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is really good with bran muffins! Great soup to serve on a cold winter day!
Enjoy!

Debbie Sheffield Eckard

 

 

 

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