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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way. Ingredients:
4 slices bacon, fried and crumbled |
1 cup onion, diced |
1 cup celery, diced |
1/2 cup carrot, diced |
2/3 cup flour |
8 cups chicken stock, hot |
4 cups mashed potatoes, with butter and sour cream added to taste |
2 cups light cream |
1/4 cup parsley, chopped or 1/8 cup dried parsley |
1 1/2 teaspoons garlic, chopped |
1 1/2 teaspoons salt |
1 teaspoon red pepper sauce |
1 teaspoon black pepper |
1 cup cheddar cheese, grated |
1/4 cup green onion, diced |
Directions:
1. Cook bacon and reserve.
2. Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
3. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
4. Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
5. Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
6. Simmer for 10 minutes; do not allow to boil.
7. Add cheese and green onion and heat until cheese melts.
8. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
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