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Cream of Potato Soup (Mary Beth Roe QVC)


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Rate this recipe 4.5/5 (15 Votes)


  • 6 6 6 cups frozen hash brown potatoes
  • 1/2 1/2 1/2 cup sliced carrots
  • 6 6 6 slices bacon
  • 1 1 1 cup chopped celery
  • 1 1 1 chopped onion
  • 1-1/2 1-1/2 1-1/2 teaspoon salt
  • 1 1 1 teaspoon pepper
  • 2 2 2 cups milk
  • 2 2 2 cups light cream or half and half
  • shredded cheddar cheese (optional)
  • parsley sprigs (optional)


Adapted from


Step 1

Place the frozen hash browns and fresh carrots (cut in bite sized pieces) in a stock pot. Then add just enough water to barely cover them. Boil until tender. Don't drain.

Sautee bacon until crisp, drain and crumble.

Sautee onion and celery in 2 Tablespoons bacon fat or butter. Combine all remaining ingredients, except cheese and parsley, and simmer for 30 minutes. (Do not boil)

Garnish with cheese and parsley, if desired.

Note: If desired, you may combine all ingredients in a crock pot without any pre cooking and cook on low all day. However, you will still want to cook the bacon separately or choose bacon bits.


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