red potato soup
(1 rating)
I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.
(1 rating)
yield
18 cups
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For red potato soup
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2 ½ pounds unpeeled, small red potatoes, cut into cubes
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1 large onion, diced
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3 celery ribs, diced
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3 bacon strips, diced
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8 cups milk
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4 cups water
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3 tablespoons chicken bouillon granules
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1 teaspoon salt
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½ teaspoon pepper
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¾ cup butter cubed
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¾ cups flour
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1 cup heavy whipping cream
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½ cup minced fresh parsley
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shredded cheddar cheese and chopped green onions
How To Make red potato soup
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1Place 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, set aside.
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2In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
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3Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
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4In a separate 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 over for 1-2 minutes or until thickened.
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5Stir into soup stock. Add parsley and potatoes; heat through.
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6Sprinkle with cheese and green onions.
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