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Potato Soup


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  • For garnish:
  • 2 1/2 lbs. baby red potatoes, sliced into small, bite sized pieces
  • 1/2 package uncooked bacon, finely diced
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups water
  • 4 chicken bullion cubes (use a cup of the hot potatoe water to dissolve, then use the cup of hot water in place of one of the aboce cups of water)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3/4 cup salted butter
  • 3/4 cup flour
  • 1/4 bunch freshley chopped celery
  • 1 cup whipping cream
  • shredded cheese
  • fried bacon bits
  • chopped green onions



Step 1

In a large pot, boil potatoes in water 10 minutes. Drain and set aside. In saute pan, cook bacon until crisp. Drain bacon fat and place bacon on paper towel to drain more. Add onion and celery to bacon pan over medium-high heat untul celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In snall, heavy saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot.

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