Saturday, May 5, 2012

Red Potato Soup

Red Potato Soup


  • 2 1/2 pounds unpeeled small red tators, cut into 1 inch cubes
  • 1 large onion
  • 3 celery ribs, diced
  • 3-4 bacon strips, diced
  • 2 quarts milk
  • 4 cups water
  • 3 TBSP chicken bouillon granules
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup butter or marg.
  • 3/4 cup flour
  • 1 cup whipping cream
  • 1/2 cup minced fresh parsley
  • shredded cheddar and chopped green onions


Cook potatoes in saucepan till tender. Drain and set aside. In soup kettle or dutch oven, saute onion, celery and bacon till veggies are tender; drain well. Add milk, water, bouillon, salt and pepper; heat through (do not boil). In saucepan, melt butter; stir in flour till smooth. Cook and stir over meduim heat for 1 min. Gradually add cream. Bring to boil; cook and stir for 1-2 mins. or till thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions.

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