RED POTATO SOUP
I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin
Provided by Taste of Home
Time 45m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.
Nutrition Facts :
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F R A F Media
[email protected]This soup was a bit bland for my taste. I had to add extra salt and pepper to make it more flavorful.
Suresh Rawal
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Ned GRACIN
[email protected]Delicious!
Ashley Lee Smith
[email protected]This soup was easy to make and packed with flavor. I loved the crispy bacon and the tender potatoes.
Wickramasinghe Wickrama
[email protected]This red potato soup was a hit with my family! The addition of bacon and cheese made it extra creamy and flavorful.