Best Potato Soup
Serving Size / Yield
4-8 servings
Ingredients
- 5 med. or lg. russet baking potatoes, peeled and diced
- 1/2 C. celery, diced
- 1/2 C. carrots, peeled and diced
- 1/2 C. scallions, diced
- 4 C. chicken broth
- 1 pint half and half cream
- 6 slices bacon, fried crisp {save drippings}
- 1 8-oz. bag shredded cheddar cheese
- 3 Tbs. butter
- 2 Tbs. garlic powder
- salt and pepper to taste
- 1 1/2 Tbs. cornstarch
- 1/2 C. whole milk
Directions
Place peeled and diced potatoes in medium sauce pot and cover with chicken broth. Bring to boil. In a fry pan, fry bacon. Set aside to cool. Saute celery, carrots and scallions in same pan with bacon drippings for about 5 minutes, then add to potatoes with garlic, salt and pepper. Lower heat to simmer about 15 minutes. Stir cornstarch into 1/2 cup milk until completely dissolved. Add cream to the milk mixture and pour into potatoes and stir until slightly thickened. Add butter and stir until melted. Serve with broken bacon pieces and shredded cheese.







Reviews (4)
Flag as inappropriate hospicern | March 1, 2012
Flag as inappropriate kathygy | January 28, 2012
Flag as inappropriate ksteed | September 24, 2010
Flag as inappropriate BusterTheCat | September 19, 2010