Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Don't drink the wine while your making this soup. I once drank the wine while I was cooking and added too much cheese. Oops! It took me over 12 years to find a recipe. I got this from All Recipes and messed with it to get it to MY liking.

Ingredients Nutrition


  1. Sauté celery and onion in 1 TBS of bacon grease.
  2. Add bacon, celery, onion, thyme, salt, pepper, chicken bouillon cubes, all but 1 C of the half-n-half, and all of the white wine to chopped potatoes.
  3. Add enough water to cover the potatoes and boil.
  4. During the last 15 minutes of cooking the potatoes, remove ½ of the soup and mash in a food processor until it is a mashed potato consistency. Return to pot.
  5. Add the parsley, can of creamed soup and the remainder of half-n-half.
  6. Cook for another 15 minutes.
  7. Top with green onions and bacon. Serve hot.
Most Helpful

3 5

The cream of mushroom & garlic soup overpowered this, and while the soup was ok, my husband and I didn't think it tasted like potato soup at all. The directions didn't specify when to add the soup, cheese or chicken bouillon. I added the bouillon with the water, and the cheese and soup after I used an immersion blender to puree most of the potato. I used heavy cream, not half and half, and added it all at the end. Served it with some cheddar cheese, green onion and extra crumbled bacon on top.