Red potato soup
Red potato soup
Ingredients/Components
- 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.
Rating:
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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