Realistic Cooking Ideas

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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!
Potato Soup side view

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!

Potato Soup served in a bowl closeup

This is one time I tend to add more salt as potato soup needs salt!
Potato Soup served in a bowl closeup 2

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.
Potato Soup in 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!
Potato Soup served in a bowl closeup 3
Potato Soup top view close up

Sauté Ingredients:
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!

12 thoughts on “My Version of Potato Soup for St. Patrick’s Day!

  1. This sounds so good, I can smell it for waayy over here, Bernice. Saving this for another day. Thank you for sharing. Love the bacon idea. So much additional flavor.

    1. Bernice says:

      I rarely eat bacon, but this is a time when the added flavor is important. Otherwise potato soup can be rather bland. Or add some shrimp or ham. Something with salt. 🙂

  2. cindy knoke says:

    Oh I will make this! Thanks for posting~

    1. Bernice says:

      Your welcome and I hope you enjoy it! It is a yummy soup!!

  3. Oh, this looks too delicious for words. I love the bacon addition, and I know that hubby will approve. 🙂

    1. Bernice says:

      It is yummy and you can add your own variations. But it needs salt either from the bacon or try shrimp or ham. 🙂

  4. 2ndhalfolife says:

    I like your rainbow spoon! 🙂

    1. Bernice says:

      Thanks! I love that set of flatware!

  5. Heather says:

    looks so good…and simple to make, even for me! 🙂

    1. Bernice says:

      That recipe was awesome! I only eat it once a year – so I splurged on some of the unhealthier ingredients. 🙂

      1. Heather says:

        I understand…:)

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Susan Call Hutchison

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