Old Fashioned Potato Soup
Joy
ingredients
- 1/2 lb. Bacon with drippings
- 2 1/2 lbs. Idaho Potatoes Diced in 1/2 inch pieces
- 5 Chicken bullion cubes*
- Water to cover potatoes
- 1/2 cup chopped Celery with leaves
- 1 large Onion (diced)
- 1/2 stick Butter
- 1 tsp. Thyme
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 cup All Purpose Flour
- 1 cup Milk**
- 1 cup Instant Mashed Potatoes
- Optional: Shredded Cheddar Cheese
directions
- 1
Fry bacon until crisp. Remove bacon from pan and set aside.
- 2
Peel and dice potatoes. Place in 5 qt. soup pot and add just enough water to cover potatoes. Add bullion cubes. Bring to boil. Lower heat to medium and cook until semi-soft. Reduce heat to lowest setting.
- 3
While potatoes are cooking add celery, onion, thyme, salt and black pepper to bacon drippings. Saute over medium heat until onions are almost clear. Reduce heat to low. Slowly add flour, stirring constantly to make a roux. Cook until smooth and light tan in color.
- 4
Add butter to potatoes. When butter has melted slowly stir in roux. Add milk. Bring to boil. Reduce heat to low and add instant potatoes, stirring well.
- 5
Serve piping hot and topped with shredded cheddar cheese
notes
* 1 can of Chick broth can be substituted for bullion but decrease water. ** Half and Half can be substituted for a richer soup.
Source: Joy
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