RED POTATO SOUP RECIPE RECIPES

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RED POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Red Potato Soup Recipe: How to Make It - Taste of Home image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

RED POTATO SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Red Potato Soup Recipe - Food.com - Food.com - Recipes ... image

Make and share this Red Potato Soup recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

4 lbs red potatoes, peeled and cut into cubes
4 celery ribs, cut into small pieces
1 medium purple onion, diced
5 slices bacon, torn into pieces
1/4 cup chopped fresh parsley
1/2 teaspoon minced garlic
1 pint half-and-half
1 teaspoon black pepper
1 teaspoon salt
4 quarts water

Steps:

  • Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
  • Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
  • After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
  • Cook for an additional 20 minutes, covered.
  • Stir frequently.
  • Serve garnished with grated cheddar cheese and serve with warm French bread.
  • Season to taste.

Nutrition Facts : Calories 634.3, FatContent 27.4, SaturatedFatContent 13.1, CholesterolContent 64, SodiumContent 948.4, CarbohydrateContent 82.2, FiberContent 9, SugarContent 6.7, ProteinContent 16.2

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