Best Potato Soup Recipe Ever

Directions in a large pot add the celery carrot onion parsley salt pepper potatoes and stock.

Best potato soup recipe ever. Cover bring to a boil and cook for about 20 min. Ingredients 5 large baking potatoes peeled and cubed 4 1 2 lb 1 8 cup chopped onion 2 carrots thinly sliced 8 oz package of cream cheese softened 1 2 cup butter softened 1 10 3 4 oz can cream of chicken soup undiluted 2 cups milk 2 cups water 1 tsp salt 1 2 tsp ground pepper 8 bacon. Mix the flour into the milk until well blended. In a large stock pot combine potatoes onions celery bouillon cubes and enough water to cover all ingredients.

Ingredients 1 pound bacon chopped 2 stalks celery diced 1 onion chopped 3 cloves garlic minced 8 medium 2 1 4 to 3 dia raw s potatoes peeled and cubed 4 cups chicken stock or enough to cover potatoes 3 tablespoons butter cup all purpose flour 1 cup heavy cream 1 teaspoon dried tarragon 3. Add onion and celery to bacon pan over medium high heat until celery is tender about 5 minutes. The really nice thing about this soup is you can adjust it to taste. Ingredients 6 bacon strips diced 3 cups cubed peeled potatoes 1 small carrot grated 1 2 cup chopped onion 1 tablespoon dried parsley flakes 1 2 teaspoon salt 1 2 teaspoon pepper 1 2 teaspoon celery seed 1 can 14 1 2 ounces chicken broth 3 tablespoons all purpose flour 3 cups 2 milk 8 ounces.

While constantly stirring soup add roux slowly until soup is thick and creamy about 4 minutes. Add the cheese and heat. Step 3 when the bacon is crisp add the cubed potatoes chicken broth 14 5 fluid ounce small carrot onion dried parsley 1 tablespoon celery seeds 1 2 teaspoon salt 1 2 teaspoon and ground black pepper 1 2 teaspoon to the pot. It is also really easy and quick unlike my potato soup recipe which i have to cook for several hours and usually forget about scorching the milk.

Add potatoes broth carrrot onion parsley celery seed salt and pepper. Garnish with cheese bacon bits onions or all three. Cook over medium high heat until. Directions in a large saucepan cook bacon until crisp.

Cover and simmer until potatoes are tender about 15 minutes. To the large potato pan add milk water bullion salt and pepper. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished. Cook over medium low heat until mixture bubbles stirring 2 to 3 minutes to make a roux.

Add to the soup and stir well. Until the vegetables are tender.