top of page

Potato Soup

Ingredients

  • 2 medium sized baking potatoes

  • 6-8 slices of crispy bacon

  • 2 Tbsp butter

  • 3 cloves minced garlic

  • 2 Tbsp flour

  • 1 cup heavy cream

  • 3 cups milk

  • salt to taste

  • pepper to taste

  • 1/2 tsp. dried rosemary

  • 1/2 tsp. dried parsley

  • 1/2 cup shredded cheddar

Preparation

  1. Cut potatoes into 1.5 inch cubes

  2. Boil potatoes in water until just fork tender

  3. Drain water from potatoes & place back on heat for 1-2 minutes

(This steams them to allow any excess water the potatoes have absorbed

to escape, so that your soup isn't watery)


For the Roux (in a seperate pot)

  1. Melt butter on medium-low heat

  2. Add garlic and saute for 2-3 minutes

  3. Begin to add flour 1 Tbsp at a time, stirring continuously

  4. Turn heat up to medium

  5. Add the heavy cream & stir

  6. Add milk 1/2 cup at a time, stirring continuously

  7. Add parsley & rosemary (stir)

  8. Add potatoes from the other pot (stir)

  9. Add shredded cheese (stir)

  10. Crumble bacon and add that (stir)

  11. Add salt & pepper to taste (the soup will definitely need salt; pepper if desired)


Questions?

Contact Us Here

Thanks for submitting!

bottom of page