Cream of Potato Soup

Pin It

This is the best Cream of Potato Soup I've ever had. I got the recipe from a co-worker many years ago when she brought it to work for a lunch. It was so delicious, I just had to have the recipe! If you're looking for a low-cal soup you had better stop right here because this soup is loaded with calories, and that's probably why it tastes so good. I consider it worth every calorie!

Ingredients

2 1/2 pounds baby red potatoes (cut into bite sized pieces)
1/2 pound bacon, fried and crumbled (save the grease for cooking the onion and celery)
1 jumbo yellow onion, diced
1/4 bunch celery, diced (about 4 or 5 stalks)
1 quart milk
1 quart water
2 Tbs. chicken base (I use Better than Broth brand)
1 tsp. salt
1tsp. black pepper
3/4 cup butter
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream (for a less rich soup, substitute with half n half)
1 or 2 thick slices of ham, diced
toppings: grated colby or cheddar cheese, green onions

Directions

Boil cut up potatoes in salt water until tender and set aside. Fry up bacon in a large soup pot. Remove bacon and leave bacon fat. Put diced onion and celery in bacon fat and saute until tender (about 10 mins.). Add fried bacon to the onion and celery.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot, but not boiling. While soup is heating, melt butter in small sauce pan over low heat. Gradually stir in flour to make a roux. Mix well and let bubble, stirring constantly for about a minute.
Gradually add roux to soup, stirring constantly. Continue to cook at a low simmer until soup becomes thick and creamy.
Stir in cooked potatoes, parsley, ham and cream. Heat for about 5 mins. I like to make this soup the day ahead so the flavor has a chance to work its way through. If the soup gets thicker than I'd like, I add a little more milk and a little more chicken base. Top hot soup with cheese and onions and serve with a yummy bread.