Potato Soup
Cortney Claeson
I get requests for this creamy soup as soon as the leaves start to turn colors. This goes great with Hot Ham and Cheese Sandwiches.
ingredients
- 6-8 med potatoes, peeled and cubed
- 1 lb bacon
- 1 onion, diced
- 1 zucchini, peeled and diced
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups milk
- 1 pint heavy cream
- 1 cup grated cheese
- 1 cup frozen sweet corn
- Johnnys Seasoning Salt
- Pepper
directions
- 1
Peel and dice potatoes into 1/2 - 1 inch cubes. Set aside.
- 2
Slice bacon into small pieces. In a large stock pot brown . Remove from pan. Drain grease, reserving 1 tbsp. Add butter and saute diced onions, zucchini, celery, garlic and potatoes for about 5 minutes.
- 3
Stir in flour, add bacon bits and stir in chicken broth. Bring to a boil and add milk and cream. Let simmer on med-low for about an hour, stirring occationally to keep from burning the bottom. Season to taste with Johnny’s and pepper.
- 4
About 5 minutes before serving, add grated cheese and corn.
notes
This recipe can be scaled down using 1 potato, 1 tbsp butter, 1 tbsp flour, 1 cup liquid. All other ingredients can be added accordingly to taste.
Source: Cortney
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