Site Loader

My super bestie and sister from another mister, Billie Anne, told me I should put my recipes up where she can get to them. She wanted to make my potato soup recipe, because it’s still cold… in APRIL.

I lost my Notes on Facebook for the longest time, which was the Holy Grail of my tested and original recipes. I found them again after more than a year of having to Google myself and the recipe name on Facebook; but recently figured out how to add them back to my profile page.

We are good again, Facebook… but my little black heart doesn’t trust, so I will be slowly adding them to my blog, so I never lose them again!

This recipe was a batch to feed two households and then I still had a gallon to freeze for later. So you will want to REDUCE your ingredients by at least HALF. But I am not doing that for you today, because MATH.

Ingredients:

  • 10 pounds red potatoes, diced into small bite sized pieces
  • 1 package uncooked bacon, cooked and crumbled
  • 2 medium sweet Vidalia onions, diced
  • 1/2 bunch celery, diced
  • 1 gallon (16 cups) whole milk
  • 1/2 gallon (8 cups) water
  • 3 tbsp chicken base
  • 3 tsp salt
  • 3 tsp black pepper
  • 1-1/2 cups salted butter
  • 1-1/2 cups flour
  • 1/4 bunch finely chopped fresh parsley, cut stems away from base
  • 1 pint (2 cups) whipping cream
  • For garnish:
  • shredded sharp cheddar cheese
  • real bacon bits
  • chopped green onions

Directions:

In large pot, boil potatoes in salted to taste water for 10 to 15 minutes. Drain and set aside until the end. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To your soup pot, add milk, water, chicken base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 10 minutes, stirring often. Do not let mixture boil.

In small, heavy saucepan make a blonde roux: melt butter then add flour and mix well. Cook over medium-low heat until mixture bubbles, then while stirring non-stop, another 2 to 3 minutes, then remove from heat. While stirring soup, add roux slowly until soup is thick and creamy, about 15 to 20 minutes. Stir in parsley, half of your reserved potatoes, crumbled bacon and cream. Gently stir in the rest of your reserved potatoes, then turn down to simmer and put a lid on your pot, cook for an hour. Check every 10 minutes to make sure soup isn’t sticking to the bottom of your pan – at simmer, you should be fine but better safe than sorry.

Garnish with cheese, packaged bacon bits. Serve hot!

Chelle Ellis

2 Replies to “Potato Soup”

  1. I made this recipe…I even cut it in half and still had to give a lot away (I only cook for 2 at my house). It was awesome and everyone loved it! It was so good that my husband didnt mind eating the leftovers for several meals in a row. I WILL be making it again!

    Oh, and thanks for making the recipes easier to access. I shall be trying the others.

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts More From Author

Recent Posts

About Sadie's Old House

About

Home Renovation Bloggers

On September 6, 2017, we bought a 134+ year old Colonial Revival Eclectic known locally in Coldwater, Mississippi, as Ms. Sadie’s Place. We aren’t sure of the age of the house yet; there are old photos dating back to 1883, when she was a much smaller but established version of herself. In 1942, she was moved a mile South, along with the rest of the town of Coldwater (including a massive church) to make way for the Arkabutla Reservoir, built by the WPA in response to the Great…

FOLLOW US

Newsletter

Categories

Archives

Positive SSL


Advertisement