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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love this soup on a cold day, I made a batch this morning, the house smells lovely. Ingredients:
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 |
Directions:
1. 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.
2. Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
3. 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.
4. Cook for an additional 20 minutes, covered.
5. Stir frequently.
6. Serve garnished with grated cheddar cheese and serve with warm French bread.
7. Season to taste.
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