Prep 30 mins
Cook 45 mins
When I was a little girl, cold winter nights at my grandmothers always called for her wonderful potato soup. She would serve it with fresh hot cornbread or home made yeast rolls and it warmed you all the way to your toes. It always brings back memories of a wonderful woman who was a great influence in my life. I still miss her. Sometime she would add fresh broccoli, and it was also great. I misplaced this recipe once and searched the web over never finding another even close. Thankfully, I had given a copy to a friend and was able to get it back.
- 2 (1757.67 g) chicken broth
- 6 medium potatoes, cubed
- 4 stalk celery, diced
- 4 medium carrots, diced
- 118.29 ml ham, cubed (optional)
- 113.39 g bacon
- 1 medium onion (diced)
- 946.0 ml heavy cream, evaporated milk can be substituted
- 59.16 ml butter
- 59.14-118.29 ml cornstarch
- 340.19 g cheddar cheese, shredded (optional)
- Empty broth in large pot. Add cubed potatoes and bring to a boil.
- While potatoes are starting to cook, microwave bacon until crisp and add grease to potatoes.
- Crumble bacon and add along with diced ham.
- Saute celelry, carrots and onion in melted butter until soft.
- When potatoes are done, add veggies and butter to pot.
- Reduce heat and add 1/4 to 1/2 quart cream to pot. Be careful not to bring to heavy boil or cream will curdle.
- Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
- Remove from heat and serve immediately. Top with cheese, if desired, and serve with fresh bread. (Cornbread, rolls, or french bread work well.).
I have made the cream of potato recipe several times. I have subbed the bacon for ham and have added in some Hot Italian sausage (about 12 oz) browned and then a dash of red pepper flake for kick. The recipe is great as is but I like to "kick it up a notch".