Wednesday, November 17, 2010

Creamy Potato Soup

My mother-in-law gave me this recipe. I LOVE it.

6 medium potatoes, peeled and chunked
8 bacon slices (I cut mine into bite sized pieces with a pair of scissors)
1 onion
3 carrots
3 stalks of celery
(I throw the onion, carrots and celery into a food processor.)
3 cans of cream sauce (we use 1 mushroom, 1 celery and 1 chicken)
3 tbl parsley flakes
1/2 tsp salt
dash of pepper
1 1/4 c milk
shredded cheese (optional...but we top ALL soup with cheese! Hey, I was born in Wisconsin.)

Put potatoes in a pot and add just enough water to cover the potatoes. Boil until soft. Meanwhile, fry bacon in a frying pan along with the onions, carrots and celery. Cook until bacon is done and veggies are tender.

Once potatoes are done, mash the potatoes, including the water, to desired consistency. Add the soups, parsley, salt, pepper and milk. Combine. Stir in the bacon/veggie mix. Cook on low to medium low for 20 to 30 more minutes. We top ours with shredded cheese.

1 comment:

  1. I love this soup! You made it for me and I had to have the recipe. It is some serious comfort food (and one of 2 recipes that I make that uses cream of something something soup:)).