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Perfect Potato Soup

by Rebecca August 9, 2021

This creamy potato soup is so easy and quick to throw together without the heavy cream. It’s incredibly comforting, super delicious, and perfect for chilly nights. Cosy up with a bowl of this tasty potato soup garnished with cheese, bacon bits, and onions.

Ingredients

2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces

1/2 pound uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 c. milk

3 c. water

4 chicken bouillon cubes (use 1 c. of the hot potato water to dissolve, then use the 3 c. of water)

1 tsp salt

1 tsp black pepper

3/4 c. salted butter

3/4 c. flour

1/4 bunch freshly chopped parsley

1 c. whipping cream

For garnish:

Shredded cheese

fried bacon bits

chopped green onions

How to make Perfect Potato Soup

Step 1: Boil the potatoes in a large pot of water for about 10 minutes. When done, drain the potatoes and set them aside.

Step 2: Cook the bacon in a saute pan until crispy. When done, drain the bacon fat and transfer the bacon on a paper towel-lined plate.

Step 3: To the same pan with the bacon, add the onion and celery and continue to cook for approximately 5 minutes over medium-high heat until the celery is tender.

Step 4: Add the milk to the large potato pan including the milk, water, bullion, salt, and pepper. Cook for approximately 8 minutes over medium-high heat, stirring frequently until the mixture is very hot. Make sure not to let the mixture come to a boil.

Step 5: Melt the butter in a small, heavy saucepan. Add the flour and cook for about 2 to 3 minutes over medium-low heat, stirring to make a roux.

Step 6: Gradually add the roux to the soup, stirring constantly for about 4 minutes until the soup has thickened and become creamy. Add the parsley along with the reserved potatoes, and cream. Stir until combined.

Step 7: Serve the soup hot garnished with cheese, bacon bits, and onions. Enjoy!

Perfect Potato Soup

Rebecca This creamy potato soup is so easy and quick to throw together without the heavy cream. It’s incredibly comforting, super delicious, and perfect for chilly nights. Cosy up with a… General Recipes Perfect Potato Soup European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 8 voted )

Ingredients

  • 2 1/2 lbs baby red potatoes, sliced into small bite-sized pieces
  • 1/2 pound uncooked bacon, finely diced
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 c. milk
  • 3 c. water
  • 4 chicken bouillon cubes (use 1 c. of the hot potato water to dissolve, then use the 3 c. of water)
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 c. salted butter
  • 3/4 c. flour
  • 1/4 bunch freshly chopped parsley
  • 1 c. whipping cream
  • For garnish:
  • Shredded cheese
  • fried bacon bits
  • chopped green onions

Instructions

Step 1: Boil the potatoes in a large pot of water for about 10 minutes. When done, drain the potatoes and set them aside.

Step 2: Cook the bacon in a saute pan until crispy. When done, drain the bacon fat and transfer the bacon on a paper towel-lined plate.

Step 3: To the same pan with the bacon, add the onion and celery and continue to cook for approximately 5 minutes over medium-high heat until the celery is tender.

Step 4: Add the milk to the large potato pan including the milk, water, bullion, salt, and pepper. Cook for approximately 8 minutes over medium-high heat, stirring frequently until the mixture is very hot. Make sure not to let the mixture come to a boil.

Step 5: Melt the butter in a small, heavy saucepan. Add the flour and cook for about 2 to 3 minutes over medium-low heat, stirring to make a roux.

Step 6: Gradually add the roux to the soup, stirring constantly for about 4 minutes until the soup has thickened and become creamy. Add the parsley along with the reserved potatoes, and cream. Stir until combined.

Step 7: Serve the soup hot garnished with cheese, bacon bits, and onions. Enjoy!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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