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How to make it

  • Potatoes - peal and dice to med size pieces (about 1/2 inch- ish)
  • In a large pot, fill about 1/2 way with water and 1 T salt.
  • Bring to a boil.
  • Add diced potatoes. Cook 20 min on med heat
  • Check for doneness.
  • Fry up 1 package of thick cut bacon.
  • I usualy take kitchen sissors and cut up the bacon.
  • into small pieces. Start in a cold pan, and turn on the heat. Cook until crispy, and drain well on paper towels.. set aside.
  • Prepare the following in a large skillet on med heat.
  • 1/4 cup butter
  • 1 diced onion (sweet onion's work great)
  • 1 1/ 2 cups diced celery
  • Cook for about 15 min (sweat the veggies) stir to avoid burning.
  • Drain potatoes, and return to the same large pot.
  • Add
  • 1/2 gallon of whole milk, less 2 cups (reserve)
  • 1 cup sour cream (any kind will do!)
  • 1 can evap milk
  • 2 tsp pepper
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 T sugar
  • Stir together. Add veggies and bacon.
  • With the 2 cups of milk in reserve, add 1/2 cup flour.
  • Mix cold milk and flour well, until there are no more lumps.
  • Add slowly to the soup mixture, and still constantly on med heat for about 10 min or unti it gets thick.
  • If you like thin soup..add more milk. Thicker soup..add more milk/flour.
  • This soup thickens as it cools... Salt more if needed.
  • Simmer on low for 20 min or so.
  • This soup is best served the next day, as the potatoes absorb the flavor.
  • I serve with a dolop of sour cream and a sprinkle of shreadded cheese in the middle.
  • This is a crowd pleaser!

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    luv tatersoup high5 hanks
    Was this review helpful? Yes Flag

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