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Hearty Potato Soup

I have used peeled russet or Idaho potatoes, as well as Yukon golds (do not peel) and all worked well.

Ingredients

  • 2 quarts water (8 cups)
  • 6 medium potatoes, peeled and diced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 1 Tbls. dried parsley (or 1/4 c. fresh)
  • 1 small onion, chopped (or 1 bunch green onions)
  • 2 cloves garlic, minced
  • 6 Tbls. butter
  • 6 Tbls. unbleached all-purpose white flour
  • 1 t. salt
  • 1/2 t. pepper
  • 1-1/2 c. whole milk or half & half
  • 1+ Tbls. chicken bouillon (Better Than Bouillon jar)
  • 1 c. chopped ham or 1/2 c. crumbled bacon, optional
  • extra bacon (fried crisp) for garnish.

Instructions

In a large kettle, cook potatoes, carrots, celery and parsley in water until tender, about 20 minutes. Drain, reserving liquid and set vegetables aside.

In the same kettle, sauté onion and garlic in butter until soft.

Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.

Add chicken bouillon and gently stir in cooked vegetables and ham or bacon.

Add about 2 to 3 (or more) cups of reserved cooking liquid until soup is of desired consistency.

Save some of the reserved potato water and use to thin soup with when you reheat leftovers, if desired.

Garnish with crumbled bacon.