Creamy Potato Soup

Creamy Potato Soup Banner

 

Potato soups are one of my favorite.  I’ll actually even eat this as a left over, and I am a total snob with leftovers. My husband and I love making this because it’s a huge batch and it’ll feed us for at least three days. If you’re making this, you’re going to want to use your largest soup pot because this recipe is definitely family sized.

You can also modify this recipe to substitute bacon with left over ham during the holidays. We’ve tried it both ways and loved them both!

Wash and cut your potatoes into 1/4″ sized pieces. 

Diced Potatoes

 

Fill pot with water and bring to a boil. Once boiling, cook for ten minutes, stirring often to ensure equal cook rate for all pieces. Strain and set aside when finished. 

While the potatoes are cooking, cut the bacon into 1/2″ slices and cook in a skillet on medium heat until crisp. It’s important that the bacon gets a little crispy here, even if that’s not how you usually eat it when it’s as a side. The crisp bacon tastes better than softer bacon does once its in the soup.  Once cooked, drain and set aside on a plate covered with a paper towel to catch the excess grease.  You will be using the same skillet here in a minute, so don’t put it away quite yet. 

Chop the medium onion and celery. 

Chopped Celery and Onions

Now, add both to the skillet you cooked the bacon in and cook on medium-high heat until onion is starting to turn clear and celery is getting soft (about 10 minutes). 

Chop parsley and set aside. 

Onions Celery and Parsley

In a large soup pot, add milk, chicken broth, salt, pepper, and seasoning. Cook the milk over medium-high heat but DO NOT LET BOIL. 

In a small sauce pan, melt the butter completely. Slowly add the flour, using a whisk to mix the two. Cook on medium-low heat, stirring often, until roux is bubbly. 

Now it’s time to add everything together! Add the roux to the milk mixture first, constantly stirring as you do so. Then add the celery and onion mix, and the parsley. 

Cook the soup on low for thirty minutes. 

Creamy Potato Soup

Potato Soup

 

 

Creamy Potato Soup
Serves 10
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 2-1/2 lbs of red potatoes (about 7)
  2. 1 lb of thick cut bacon
  3. 6 stalks of celery
  4. 1 medium yellow onion
  5. 1 cup chopped parsley
  6. 8 cups of 2 percent milk
  7. 4 cups of chicken broth
  8. 1 tsp salt
  9. 1 tsp pepper
  10. 1 tsp Flavor God "Everything" Seasoning
  11. 1 cup margarine/butter
  12. 1 cup flour
  13. 1 cup heavy cream
Instructions
  1. Wash and cut your potatoes into 1/4" sized pieces.
  2. Fill pot with water and bring to a boil. Once boiling, cook for ten minutes, stirring often to ensure equal cook rate for all pieces. Strain and set aside when finished.
  3. While the potatoes are cooking, cut the bacon into 1/2" slices and cook in a skillet on medium heat until crisp.
  4. Once cooked, drain and set aside on a plate covered with a paper towel to catch the excess grease. You will be using the same skillet here in a minute, so don't put it away quite yet.
  5. Chop the medium onion and celery.
  6. Add both to the skillet you cooked the bacon in and cook on medium-high heat until onion is starting to turn clear and celery is getting soft (about 10 minutes).
  7. Chop parsley and set aside.
  8. In a large soup pot, add milk, chicken broth, salt, pepper, and seasoning. Cook the milk over medium-high heat but DO NOT LET BOIL.
  9. In a small sauce pan, melt the butter completely. Slowly add the flour, using a whisk to mix the two. Cook on medium-low heat, stirring often, until roux is bubbly.
  10. Now it's time to add everything together! Add the roux to the milk mixture first, constantly stirring as you do so. Then add the celery and onion mix, parsley, and heavy cream.
  11. Cook the soup on low for thirty minutes.
The Shinn Life http://theshinnlife.com/

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