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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A rich and creamy potato soup. You may use sausage instead of bacon. 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 |
1/2 cup butter, melted |
1/2 cup chopped fresh parsley |
salt and ground black pepper to taste |
1 pound bacon, cut into small pieces |
1 cup shredded cheddar cheese |
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.
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