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Nutrition Facts
Serving Size 1 (353g) Recipe makes 12 servings
Calories 424
Calories from Fat 273		(64%)
Amount Per Serving		%DV
	Total Fat 30.4g	46%
	Saturated Fat 11.3g	56%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 563mg		23%
Potassium 682mg		19%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 2.9g	11%
	Sugars 1.5g
Protein 8.5g		17%
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Potato Soup

Recipe #40173 | 1½ hours | 1 hour prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: Ridgely
Sep 15, 2002

This is a fabulous potato soup recipe.I got this recipe several years ago. It is an actual restuarant recipe, but I lost the name of it somewhere along the way. I am always asked to make it by my family as well for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are dyed orange with green stems and shaped like pumpkins. I put this soup in it and the kids look foward to this every year. The prep time should be about 1 1/2 hours if baking the potatoes.

SERVES 12 (change servings and units)

Ingredients

6-7 medium potatoes, baked,peeled & diced
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
bacon bit (to garnish)
chopped green onion (to garnish)
shredded colby

Directions

1
In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender.
2
Drain grease and return bacon, onions and celery to pot.
3
Add milk, water, chicken base, salt and pepper.
4
Heat over medium-high heat until very hot but do not let soup boil.
5
In heavy, large saucepan over low heat, melt margarine.
6
Stir in flour to make a roux.
7
Mix well and let bubble, stirring 1 minute.
8
If desired, a larger amount of roux can be made to produce a thicker soup.
9
Gradually add roux to soup, stirring constantly.
10
Continue to cook, stirring, until thick and creamy.
11
Stir in potatoes, parsley and cream.
12
Serve hot, garnished with cheese, bacon bits and/or onions.

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Featured Reviews for This Recipe

From: 989184

On Oct 29, 2009

Great recipe! My family loved it. It's a little bit of work but well worth the while.

0 people found this review helpful

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From: StacyMD187373

On Oct 18, 2009

This soup was good, but I think I have another recipe we like better. I made a half recipe; didn't have fresh parsley, so used some dried. I also used the immersion blender to break up some of the chunkiness. I would probably cook the bacon, then add to the soup at the end. Thanks for posting.

0 people found this review helpful

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From: Two Socks

On Mar 3, 2004

The flavor and texture of this soup was great. I used a white onion and used 8 chicken bouillon cubes for the base. I also used a pint of half and half for the cream and a cup of the milk. I will definitely make this again, however, there are a few changes I would make as this does take a lot of time to put together. I will only saute 4 or 5 strips of bacon when I begin and do the rest in the oven to be sure all the bacon is evenly cooked and crispy, then add it when I add the potatoes at the end. I may also peal, cube, and boil the potatoes since pealing the baked potatoes was where most of my effort went. Thank you for a great recipe.

15 people found this review helpful

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From: CRADER4903

On May 3, 2003

This was absolutely by far THE BEST SOUP! My husband hates onions AND celery. I shreaded the onions and celery to very fine bits. Did add the parsley. He didn't even know they were in there. I also mashed the potatoes a little bit and boiled them before I added them to the soup (instead of baking). The soup was a hit with our neighbor and his co-workers!!! I'm making again very, very soon!!!

9 people found this review helpful

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