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"Those who forget the pasta are condemned to reheat it."--Unknown

Potato Soup Recipe

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This recipe for Potato Soup is from Yeaney Favorites, 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:  
6 slices of thick-cut bacon
1/2 stick of butter
6 garlic cloves
1 medium white onion
3 large carrots - peeled
3 celery stalks
1/2 cup all purpose flour
6 medium/large russet potatoes - peeled in stripes
6 cups chicken broth
salt
black pepper
bay leaf
2 cups whole milk
1 cup grated yellow sharp cheddar cheese
1 tsp fresh thyme leaves
Directions:
Directions:
1. Cut onions, carrots, celery all into 1/4 inch diced squares and mince the garlic
2. In dutch oven (or large soup pot) melt butter, then add above veggies. Cook until veggies are tender - about 8-10 minutes
3. While veggies are cooking, peel and cut up potatoes into 1/4 inch cubes. I like the skins so I peel the potatoes in stripes; set aside for now.
4. Add flour to veggie mixture and cook for 1-2 minutes - stir constantly
5. Then add potatoes, chicken broth, salt, pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low and allow soup to simmer until potatoes are tender (about 15 minutes, potatoes should still hold their shape)
6. Meanwhile in separate pan make crumpled bacon - cut into small 1/4 inch strips and cook in skillet - once crispy, set aside on a paper towel.
7. Remove bay leaf and discard. Add milk to soup and stir occasionally until soup is slightly thickened and potatoes are fully cooked - about 10-15 more minutes
8. Ladle soup into individual bowls and top with cheddar cheese, chopped fresh thyme, and bacon crumbles.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Vegetarian soup if you don't use bacon.

This soup stores well in the fridge for a few days so its easy to make a day early if you are having people over for lunch on a busy Saturday/Sunday and can reheat the whole dutch oven to serve. Perfect in the winter time.

 

 

 

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