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Creamy Potato Soup


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  • 6 strips bacon, diced
  • 1 c. onion, chopped
  • 2 1/2 lbs. (6 c.) potatoes, pared & cubed
  • 1 c. celery, sliced
  • 1/2 c. carrots, sliced
  • 3 c. water
  • 1 1/2 tsp. salt
  • 2 c. milk
  • 2 c. light cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Cheddar cheese, shredded


Servings 6
Preparation time 15mins
Cooking time 30mins


Step 1

Cook bacon and onion in 4 quart pan over medium heat until bacon is crisp. Remove bacon and onion; drain on paper towels. Pour off fat. Place potatoes, celery, carrots, water and 1 1/2 teaspoons salt in pan. Cover and cook over high heat until mixture comes to a boil - about 5 minutes. Reduce to low and simmer 15 minutes or until vegetables are tender. Drain.
Place 1/2 the potato mixture and milk in blender. Puree until smooth. Return pureed mixture, remaining potato mixture and bacon mixture to pan. Stir in cream, 1/2 teaspoon salt and the pepper. Cook over medium heat, stirring occasionally for 15 minutes or until hot. (Do not boil.) Serve in bowls and sprinkle with cheese.


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