Potato Soup » Recipe List » Creamy Potato Soup

Creamy Potato Soup

Tender potato pieces are mashed and combined with sautéed onion slices, celery slices, crisp bacon pieces, milk, white pepper, coarse salt, ground thyme, and celery salt. Soup is simmered until vegetables are tender and soup is creamy.

Ingredients -

10 medium Baking Potatoes, peeled and diced
1 can Cream of Celery Soup
1/2 large White or Yellow Onion, quartered and thinly sliced
1 Large Celery Stalk, trimmed at both ends and thinly sliced
1/4 Stick Butter
4 to 6 Bacon Slices, cooked crisp and crumbled
2 cups Hot Milk
White Pepper, to taste
Salt, to taste
Ground Thyme, to taste
Celery Salt, to taste

Preparation:

1. Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain.

2. Fry bacon.

3. Saute onion and celery in butter; add cut up bacon, seasonings and simmer. To retain creamy white soup color, do not let mixture turn brown or burn.

4. Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes.

5. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often.

6. Sprinkle with flour if too thin; add more milk if too thick.

7. Serve with hard bread.

Soup Making Tips -
Storing Potatoes

	Potatoes should not be stored in the refrigerator unless they have been cooked. The refrigerator converts potato starch into sugar and they lose their natural flavor and texture. Remove potatoes from plastic storage bags and place in a large bowl or basket, insuring they get plenty or air circulation. Store potatoes in a cool, dry location.

Soup Making Tips -
Dried Herbs

	Dried herbs are good for adding flavor to soups without adding extra calories. It is best to add them during cooking, rather than using them as a garnish after cooking. This allows the flavor to infuse the entire soup. If an herb jar no longer has an odor, it is time to get new dried herbs.

Potato Soup | Recipe List