My Top Picks

Creamy Potato Soup

Source: Machine Shed Restaurant

This recipe came from a cooking class I took years ago
with a neighbor at Barnes & Noble Book store.
So much flavor and a favorite of ours.

Ingredients

  • 2-1/2 lbs. baby red potatoes
  • 1 pkg (12 oz.) center-cut bacon, divided
  • 3 stalks celery, diced
  • 1 jumbo yellow onion, diced
  • 1 qt. (4 c.) water
  • 1 qt. (4 c.) milk
  • 1/4 c. quality chicken base (Organic Better than Bouillon)
  • 1 t. salt
  • 1 t. black pepper
  • 1-1/2 sticks butter
  • 3/4 c. flour
  • 1 c. whipping cream
  • 1/4 c. parsley, chopped

Garnish

  • half of the leftover bacon (broken up)
  • Colby cheese, shredded
  • 1 bunch green onions, sliced

Instructions

Quarter potatoes into bite-size pieces and boil in water for about 20 minutes. Drain and set aside.

In a large fry pan, fry all the bacon until crisp. Do in two batches if needed. Remove bacon (save grease) and drain on paper towel. Crumble bacon and save half for garnish

Sauté onions and celery in bacon grease until tender; drain bacon grease and set aside.

In soup kettle, heat milk, water, chicken base, salt and pepper over med-high heat until hot – DO NOT BOIL!

In a small saucepan, melt butter and add flour to make a roux. Mix well and allow to bubble and stir for 1 minute.

While constantly stirring soup, add the roux slowly. Continue stirring soup until thick and creamy.

Stir in parsley, half of the bacon, celery, onions, potatoes and cream.

To serve: Garnish with shredded Colby cheese, extra bacon bits and chopped green onions. Serve hot.