Kimmy's Potato Soup recipe

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Ingredients

8 large red potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons minced garlic
2 cups milk
1 (12 ounce) can condensed cream of celery soup
½ cup butter, melted
½ cup chopped fresh parsley
salt and ground black pepper to taste
1 pound bacon, cut into small pieces
1 cup shredded Cheddar cheese

Nutrition Info

612.2 calories
carbohydrate: 68.6 g
cholesterol: 75.9 mg
fat: 29.6 g
fiber: 7.3 g
protein: 20.7 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1022.3 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.

  2. Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes, add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.

  3. Bring potato mixture to a simmer over low heat, stirring frequently, cook at a simmer for 30 minutes.

  4. Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.

  5. Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.

Recipe Yield

8 servings

Recipe Note

A rich and creamy potato soup. You may use sausage instead of bacon.

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