- Calories 218
- Caloriesfromfat 18%
- Protein 10g
- Fat 4.3g
- Satfat 1.6g
- Carbohydrate 35g
- Fiber 2.8g
- Sodium 269mg
- Cholesterol 14mg
Creamy Potato Soup
James Carrier
"As a kid everything always tasted good to me," says Al Huffman of Evergreen, Colorado, who is a rancher and also a Buffalo Bill impersonator. "Everything we ate came off the farm, out of the garden or feedlot. In the winter we had a lot of potato soup, rich and creamy. Mother sprinkled bacon on top."
How to Make It
Step 1
In a 5- to 6-quart pan, stir bacon over medium-high heat until lightly browned and crisp, about 10 minutes. Lift from pan with a slotted spoon and drain on paper towels.
Step 2
Add onion to pan drippings and stir often until limp, about 3 minutes.
Step 3
Meanwhile, cut potatoes into 1/2-inch cubes.
Step 4
Add potatoes and broth to pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender when pierced, about 10 minutes, stirring occasionally.
Step 5
Blend flour and milk until smooth. Add to soup and stir over high heat until boiling, about 3 minutes.
Step 6
Stir in parsley and ladle soup into bowls. Sprinkle with bacon and season to taste with salt and pepper.
Deannaera's Review
My husband brought this recipe home last night and made it for me, very easy!
I would add green onions and cheese for toppings, but they are not needed!
KDH0521's Review
Good stuff. Made a triple batch to use up red potatoes from the farmers' market. Added celery (with the onions) and carrots (with the potatoes) as well. Also used real bacon. Made it last night, so I'm betting it'll be even better today!
sprzygocki's Review
Solid recipe, I used an 8 quart pot so I had to double the chicken stock in order to cover the amount of potatoes I used. I also added celery and carrot pieces. I would make this again, it's great for someone on a budget!
baachus's Review