There is potato soup and then there is POTATO SOUP. This is the latter one. I have had potato soup twice that was out of this world. Once was when I worked at Becton Dickinson in the mail room and one of the men brought in some that he had made. I got the recipe. I have never made it because it has leeks in it and that is not something I normally have around. The second time was after I was married and we were at my folks in Florida. We went to a get-together with people from the church and one of the ladies served potato soup. This is her recipe. Thanks for sharing, Sharon!
- 4 slices diced turkey bacon – crispy (we used meatless pepperoni this time and it was good too)
- 1 cup finely chopped celery
- 1/2 cup chopped onion
- 1 large potato (1 1/2 cups) peeled and finely chopped
- 1 cup shredded carrots
- 2 allspice or 1/8 teaspoon allspice
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 1 Tablespoon concentrated chicken broth
- 8 oz cream cheese
- 1/2 cup sour cream
- 2 Tablespoond flour
- 1 1/2 cup half and half
- 1 pound mashed potatoes (1 1/2 cups)
Fry the bacon, then cook the celery and onion in the bacon drippings. Combine with the next 8 ingredients (up to the sour cream) and bring to a boil. Simmer for 20 minutes. Remove bay leaf and whole allspice. Add cream cheese and mix. Combine sour cream and 2 Tablespoons of flour and gradually add half and half to it. Then mix into the simmered mixture, add the mashed potatoes, heat through and serve. At this point I put this into a blender and blended it up to make it smooth.
Delicious! I forgot to take a picture!
This was just barely enough for us and we had one missing that night. I would recommend doubling the recipe for a family over 5.