One of the things I love about cooking is you can take a recipe, modify it, and it has a whole new look and taste. Potato Soup is a great dish for modifications. This year I used bacon, fresh parsley, fresh chives, and white cheddar cheese for a wonderful blend of flavors!
It can be made thicker like a stew or more soup like depending upon how much milk and half and half added. Start with a conservative amount as you can always add more milk. The bacon can be mixed with the soup or added on the top as an garnish. Or do both!
This soup is good for a few days but the Quality will be reduced since it is milk based if kept too long. A large batch was made for a St. Patrick’s Day luncheon with my department at work. It warmed up nicely in the microwave and stayed warm in the slow cooker.
I find reheating it a few times only adds to the flavor. Adding the bacon to the soup adds that needed salt and fat. Fresh herbs are always a great idea! Layering of all the ingredients made this the best Potato Soup ever!
2 tbsp. of Irish butter
3 cups Sliced Onions
1 cup Diced Onions
2 cups Celery, chopped
Step 2 Ingredients:
11 cups (about 5 pounds) Potatoes, washed, peeled, and cubed
3 cups (about 2 pounds) Carrots, chopped
1 Chicken Bouillon Cube
4 to 5 cups of Milk, 2%
1 tsp. Garlic, diced
Ground White Pepper & Salt
Step 3 Ingredients:
1 – 2 cups Grated White Cheddar Cheese
2 cups or 1 pint Light Half and Half
Bacon, cooked and crumbled
Melt butter in a large soup pot and add onions and celery – cook until tender. Add step 2 ingredients and bring to a soft boil, then lower heat and simmer for 1 – 2 hours, stirring periodically. When potatoes are tender add step 3 ingredients based upon how you like your potato soup! Cook on low for about a half hour. Serve with fresh parsley and chives!