Creamy Potato Soup
By Sweetbarr
Ingredients
- 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
Details
Servings 6
Preparation time 15mins
Cooking time 30mins
Preparation
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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