Creamy Potato Soup
This warm and tasty Creamy Potato Soup is my favorite soup! It’s also part of our family’s Christmas Eve tradition.
This is my absolute favorite soup!
Creamy Potato Soup
Ingredients:
6 strips bacon, diced
1 c. onion, chopped
2 1/2 lbs. (6 cups) potatoes, pared and cubed
1 cup celery, sliced
1/2 cup carrots, sliced
3 cups water
1 1/2 tsp salt
2 cups milk
2 cups light cream
1/2 tsp salt
1/4 tsp pepper
Cheddar cheese, shredded
Instructions:
1. Cook bacon and onion in a 4 quart pan over medium heat until bacon is crisp.
2. Remove bacon and onion; drain on paper towels. Pour off fat.
3. Place potatoes, celery, carrots, water and 1 1/2 tsp salt in pan.
4. Cover and cook on high heat until mixture comes to a boil, about 5 minutes.
5. Reduce heat to low and simmer 15 minutes or until vegetables are tender.
6. Drain.
7. Place half the potato mixture and milk in blender and puree until smooth.
8. Return pureed mixture, remaining potato mixture and bacon mixture to pan.
9. Stir in cream, 1/2 tsp salt and 1/4 tsp pepper.
10. Cook over medium heat, stirring occasionally for 15 minutes or until hot. Do not boil.
11. Serve in bowls and sprinkle with cheese. Makes 6 servings.
Creamy Potato Soup
This creamy potato soup is the ultimate comfort food, with potatoes, bacon, carrots, onion, celery, and cream.
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Servings: 6
Calories: 690kcal
Equipment
- Dutch oven or large pot
Ingredients
Instructions
- Cook bacon and onion in 5 quart Dutch oven or stock pot over medium heat until bacon is cooked through and onion is translucent. Remove bacon and onion and drain, pouring off fat.
- Place potatoes, celery, carrots, water and 1 1/2 tsp salt in pan. Cover and cook on medium-high heat until mixture comes to a boil; about 5 minutes.
- Reduce heat to low and simmer 15 minutes or until vegetables are tender. Drain.
- Place half the potato mixture and milk in blender. Puree until smooth.
- Return pureed mixture to the pot with the other half of the soup. Add the cooked bacon and onions back to the pot.
- Stir in cream, 1/2 teaspoon salt (or to taste) and 1/2 tsp pepper.
- Cook over medium heat, stirring occasionally for 15 minutes or until hot. Do not boil.
- Ladle hot soup into serving bowls and top with a sprinkle of cheddar cheese.
Notes
*I use about 6-7 medium-sized potatoes.
Nutrition
Serving: 1serving | Calories: 690kcal | Carbohydrates: 44g | Protein: 20g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 1264mg | Potassium: 1187mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3187IU | Vitamin C: 41mg | Calcium: 466mg | Iron: 2mg
