Nothing tastes better on a cold winters night than a scrumptious hot soup. This potato soup I have made for years and it is always a hit with everyone who tries it! It is flavorful, but not real spicy. It makes a great dinner for someone who is sick or a new mother. I have packed up the soup, a baguette, bacon bits (real of course!) and some sharp cheddar and voila! The recipient has a wonderful meal. Kids also love this soup.. so even those picky ones usually will chow down. Wish I could take credit for creating this soup, but like so many recipes.. this one was passed down from my Aunt Carolyn. I have altered it a touch but not much.. why mess with perfection!
I have a feeling you will love it!
- 5 lb. bag of potatoes (Idaho or Russet)
- 1 cup of chopped onion
- 1 cup of chopped celery
- 8 cups of water
- 3 tsp salt
- 1 cup milk
- 1 cup heavy whipping cream
- 3 T butter
- 2 T. Dried Parsley Flakes
- ½ teaspoon pepper
- Simmer the first five ingredients until the potatoes are tender. Mash the mixture a little, but leave some chunks. About 50 minutes.
- Take off the heat. Stir in milk, cream, and butter. Add the pepper and parsley flakes.
- Top with cheddar and bacon bits and ENJOY!!!