My Potato Soup
From annieamie 15 years ago
- 60 minutes to make
- Serves 12
I was standing in the kitchen wondering what to make for dinner. I had a 10 pound bag of potatoes, some vegetables in the fridge and a huge pack of bacon that I had purchased from a restaurant supply store last week. Read more Ah ha, Potato Soup! Here's my recipe for your review. See less
Ingredients
- 6 medium russet potatoes, skin peeled and cubed shopping list
- 12 slices of bacon, chopped in 1/2 inch pieces shopping list
- 1/2 cup of chopped carrots shopping list
- 1/2 cup chopped celery stalks shopping list
- 1/2 cup chopped onions shopping list
- 2 minced cloves of garlic shopping list
- 1 Tb. coarsley ground pepper shopping list
- 2 TB "Better Than Bouillon", chicken stock seasoning in 3 cups of water OR 3 cups of chicken stock shopping list
- 1, 8 ounce package of cream cheese, cubed and at room temperature. shopping list
- 2 cups of heavy cream or milk (AND you can use 2 TB butter mixed with 2 TB flour, fried in a pan and add 2 cups of milk to this, wisking well .. a cream sauce to be added to the finished soup for thickening added along with the milk) SEE COMMENT BELOW PLEASE.. shopping list
- Before serving, taste your soup and at that time, you can add more pepper or salt. If you're serving the soup with a salty bread or with salted crackers, you do not need to add any salt. (There is enough salt in the bouillon seasoning and in the crackers, not to mention the bacon.) shopping list
How to make it
- In a large, heavy pot, quickly fry the bacon slices until they are lightly browned, with medium-high flame.
- Add onions, celery and carrots.
- Fry and stir for five minutes and then add the potato cubes and stir until well mixed.
- Add the pepper and garlic and cook for one minute.
- Pour in the chicken stock and cover the pot and bring to boil.
- Reduce heat to medium-low flame and cook for 20 minutes.
- Using a wisk, add the cream cheese and incorporate the cheese into the soup.
- Add the milk or cream and mix well.
- Using a high flame, bring the mixture almost to a boil then reduce heat and simmer for 10 minutes, stirring frequently.. cover pot.
- If you want to add the white sauce, you can do that at this time for a thicker soup.
- Remove from heat and serve.
- Suggested toppings: Chopped crispy bacon, oyster crackers, shredded cheddar cheese, green onions or even crushed Fritos or tortilla strips.
- Comment: I've tried several potato soup recipes over the years. Everything from Amish recipes to someone's grandmother's recipe. I either make a cream sauce out of the flour, butter and milk to add to the soup near the end of the cooking time or add plain cream or milk, whichever I have in the fridge, to make a creamy-style of soup. If you mash up some of the vegetables while you're cooking the soup,. you'll also have a creamy base for the soup. Potatoes are a natural thickening agent anyway. YOu can always add some leftover mashed potatoes to your soup about 10 minutes before serving and mix them in well.
- Also, you do not need to add either the cream cheese or the milk. The soup is great without any dairy at all. Try that sometime. Its delicious!
- If you like a thicker soup, try adding potato flakes in small amounts to your soups right before serving.
The Rating
Reviewed by 5 people-
Oh my! This really sounds comforting. I've been eating a lot of soup & salads lately. Thanks for sharing a great recipe.
jett2whit
in Union City loved it
-
Mmmmm Mmm Mmm good yummy i love it.i love soups
good ole comfort food .....thank you
five plus
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
terrific recipe for sure!
midgelet
in Whereabouts loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "