My sister is AMAZING and gave me this potato soup recipe years ago. It was handwritten on lined paper. Last week in a FRANTIC search, we couldn’t find my favorite potato soup recipe… I called up Jen and asked her if she would send me another copy. She couldn’t find her’s either but did email a quick semi-recipe. ( I LOVE my sister!!!)
***************************************
Here’s her email!
Cant find it.. here is a quick recap of whats in it but you can add anything you think sounds yummy..
Boil cubed potatoes in big pot
In a pan cook cut up bacon. Remove cooked bacon and in the grease cook onions, celery, green onions, fresh garlic, shredded carrots till mushy.
Remove potatoes from big pot and make a sauce….melt a stick of butter and add about a half cup flour and stir constantly so it dosen’t burn. When slightly brown add milk and keep stiring with a whisk. add as much milk as you would like your soup thin.
Lightly drain onions from bacon grease but leave some in for flavor
Add all cooked ingredients to pot
add a few handfuls of cheese and salt and pepper
Heat through
I think that’s about it but I always end up adding other little things:)
***************************
Here’s what I came up with!!
Kris’ Potato Soup
- 5
pounds+ Potatoes peeled, and cubed - 1/2 pound carrots – sliced thin
- 1/2 pound celery – sliced
- 1 bell pepper (OPTIONAL) – chopped
- 3 cloves garlic
- 1 red onion – chopped
- fresh rosemary or basil (you don’t have to use fresh but to me tastes a WHOLE LOT BETTER – Bountiful Basket always has fresh herbs in their add-ons too – You can always dehydrate what you can’t use fresh for later… I have a herb garden throughout my house and garden which includes 3 types of mint, rosemary, 2 types of thyme, 3 types of basil)
- 1 pound bacon chopped
- stick of butter
- 1/2 c flour (we grind our own)
- 1/2 Gallon of milk
- Salt and pepper
- Grated Cheese for top
add cubed potatoes to a pot of water. Boil for 25 minutes or until tender and slightly mushy- meanwhile, cook bacon in a pan on low.
- when about 1/2 cooked, add celery, bell pepper, carrots, onions, rosemary, and garlic and simmer until bacon is fully cooked and veggies are tender.
- drain potatoes when finished and set aside.
- in potato pot(no potatoes in here, yet), melt stick of butter and add the 1/2 C Flour. Stir (whisk) into a “rue”. Add your bacon / veggie mixture
- Add milk and stir into a sauce
- Add potatoes
- add salt and pepper to taste.
- Serve with grated cheese on top
This recipe is FANTASTIC (Made it again today!!). Serve in bread bowls or with fresh sourdough loaves and a salad.
If you are looking for the FREE Digital Scrapbooking Section, Click Here
We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
“The Lord bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face toward you and give you peace.”
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
Spread the love
1 thought on “Kris’ Potato Soup (stolen partially from my sister, Jen!)”
Comments are closed.