Total Time
30mins
Prep 30 mins
Cook 0 mins

This soup is a variation of my Irish mother's potato soup. I won third prize in the San Diego Union's Potato Recipe Contest. I love the combination of rosemary and garlic in this soup. I use an immersion blender and lightly puree the soup, rather than putting it in my traditional blender...much much safer!

Ingredients Nutrition

Directions

  1. In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
  2. Remove all but 2 tablespoons bacon fat.
  3. Saute onion, celery, and garlic for 5 minutes or until limp.
  4. Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
  5. Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
  6. Stir in rosemary and bacon.
  7. Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
  8. Season with salt and pepper.
Most Helpful

5 5

Very tasty and healthy, too. I loved the texture. Pureeing half of it makes the soup thick and creamy without cream. I didn't need to add milk to thin it..... I was pleased with it as it was. This is a keeper. Thanx for sharing!