Red potato soup

Red potato soup



  • milk - 2 qt
  • butter or margarine - 3/4 c
  • salt - 1 tsp
  • water - 4 c
  • all-purpose flour - 3/4 c
  • whipping cream - 1 c
  • pepper - 1/2 tsp
  • large onion, diced - 1 item
  • green onions, chopped - 1 item
  • Cheddar cheese, shredded - 1 item
  • small red potatoes unpeeled, cut into 1-inch cubes
  • celery ribs, diced - 3 item
  • bacon strips, diced - 3 item
  • chicken bouillon granules - 3 Tbsp
  • fresh parsley, minced - 1/2 c

How to make red potato soup:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 12 minutes or until tender. Drain and set aside.

In a soup kettle or Dutch oven, saut? the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).

In a saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions. Yield: 18 servings (4 1/2 quarts).

Recipe categories: Soups & stews, Bisques/cream soups, Bacon.

Red potato soup
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT1H20M
Total Time: PT1H20M

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Related ingredients:
water, onion, diced, lean ground beef, extra-virgin olive oil, bag frozen broccoli, bacon strips, cut into 1/2-inch pieces, large white sweet onions, thinly sliced, lipton noodles-n-sauce chicken flavor, bag split peas, finely chopped, peeled tomato
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