To Die for Potato Soup

READY IN: 1hr 5mins
Recipe by Rozanne in Texas

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.

Top Review by BubbasMommy

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.

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.

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