Red Potato Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
4 1/2 quarts
- Serves:
- 18
ingredients
- 2 1⁄2 lbs red potatoes, unpeeled, cut into 1-inch cubes
- 1 large onion, diced
- 3 celery ribs, diced
- 3 slices bacon, strips diced (I usually use the thick cut bacon)
- 2 quarts milk
- 4 cups water
- 3 tablespoons chicken bouillon granules
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup butter or 3/4 cup margarine
- 3⁄4 cup all-purpose flour
- 1 cup whipping cream
- 1⁄2 cup fresh parsley, minced
- cheddar cheese, shredded
- green onion, chopped
directions
- Place potatoes in a saucepan and cover with water. Bring to boil. Reduce heat; cover and cook for 10 to 12 minutes or until tender. Drain and set aside.
- In a soup kettle or Dutch oven, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper. Heat through (DO NOT BOIL).
- In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute.Gradually add cream. Bring to a boil; cook and stir for 1 or 2 minutes or until thickened. Stir into soup.
- Add parsley and potatoes; heat through.
- Garnish with cheese and green onions.
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