This recipe is featured on The Weekend Gourmet
I love a bowl of soup on a cold, winter night. Tonight I had a craving for potato soup. Here is the recipe:
4 large potatoes, peeled and diced
4 green onions, chopped
1 carrot, peeled and diced
1/2 stalk of celery, diced
Salt and Pepper
1/2 pound bacon
1/4 cup flour
2 cups chicken broth
2 cups heavy cream
1 cup milk
In a large sauce pan, brown the bacon. Remove the bacon and set aside. In that same sauce pan, add the carrot, celery, and potatoes. Cook for 5-7 minutes, stirring frequently. Make sure the potatoes don't stick to the bottom of the pan!
Add flour. Stir to combine. Slowly add the chicken broth. Stir as you add it. It will thicken as it cooks. Let that cook another 5 minutes. When the potatoes are soft, take a potato masher and mash some of the potatoes. This will give a creamy texture to the soup.
Add the cream and 1/2 cup milk. Stir. Let that cook on low heat for 25 minutes. If you desire, add the remaining 1/2 cup milk. This will depend on how thick you want your soup.
Handy Hint: Mom says that making potato soup is a good way to use up leftover mashed potatoes. Substitute mashed potatoes for diced potatoes. Great idea!