Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I love this soup on a cold day, I made a batch this morning, the house smells lovely.

Ingredients Nutrition


  1. Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
  2. Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
  3. After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
  4. Cook for an additional 20 minutes, covered.
  5. Stir frequently.
  6. Serve garnished with grated cheddar cheese and serve with warm French bread.
  7. Season to taste.
Most Helpful

Wonderful...after reviewing the new recipes over a cup of coffee this morning I couldn't stop thinking how nice this would taste for supper with a salad and some homemade rolls. Yummmm I am so pleased! Thanks for a great recipe..followed exactly and didn't alter at all. Had to beat husband off with a spoon it smelled so great!

cinda37379 December 21, 2005

Did the previous review actually make this thing. Really, 4 cups of water not 4 quarts of water. And you really wanted to kick it up use chicken stock. Feeds 4 to 6? from a trough. That's a quart a person. Waisted a lot food.

timcfix July 17, 2015