Soup, Chili, Stew and Dumpling Recipes
Cream of Baked Potato Soup (T&T)
This delicious soup is very hearty and a meal in itself. The flavors of the ingredients are just out of this world. I have been making this soup for a long time, and it is one of our favorites. Have a nice light sour dough bread heated to serve with this wonderful and flavorful soup.
Ingredients
- 1 tablespoon sweet butter
- 1/2 cup diced uncooked bacon
- 1 cup chopped onion
- 1 4/ cup chopped celery
- 8 to 10 ounces diced cooked sausage or ham
- 4 cups chicken broth
- 5 baking potatoes with skins on, washed and dried
- 2 whole carrots, peeled
- 2 cups heavy cream or evaporated milk
- 1/4 teaspoon dried marjoram
- Salt
- Freshly ground black pepper
- Fresh parsley sprigs or chopped fresh chives for garnishing*
- Shredded Cheddar cheese for topping (optional)
Instructions
- Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.
- While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch.
- Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
- Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly.
- Sprinkle with parsley or chives and cheese in individual bowls.
Notes
* Fresh chopped chives give this soup a wonderful flavor.
Attribution
Posted by BettyBoop50 at recipegoldmine.com.